Having been introduced to the production of quality stocks and soups, the student progresses to the preparation of the FIVE CLASSICAL MOTHER SAUCES: Espagnole, Veloute, B�chamel, Tomate and Hollandaise. Fundamentals are reinforced by emphasizing the importance of quality ingredients and flavorings. Fundamental cooking techniques continue as the student explores the various means of thickening and finishing classic sauces. The student is exposed to leading sauces of classical cuisine, non-classical sauces, roux, relishes, coulis, emulsions and condiment sauces. Continued attention is given to the intensity of flavors, balance and "mouth feel" as the student continues to develop tools of taste and flavor.