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An Education in Sauces: Culinary Career with an Arts Degree

Your culinary arts degree can train you to use sauces to their fullest, allowing you to add that special touch to any meal.


Sauces are an important part of any culinary education. Used to enhance and add flavor to meals, sauces are a particularly important part of French cuisine, as you may learn from your culinary arts degree program.

French Sauces: A Culinary Education

Some of the most important French sauces that form the basis for a great variety of other sauces include the following:

  • Roux: a mixture of a fat (usually butter) and flour, this sauce forms the basis for many other sauces.
  • Bechamel: a sauce made by adding milk or cream to a white roux.
  • Hollandaise: a classic French sauce made with butter, egg yolks, and lemon juice, often served over asparagus or eggs benedict.
  • Veloute: a mixture of a white roux with chicken or veal stock.


Many countries besides France have also contributed sauces to cooking. For example, Chinese cooking is often flavored with soy sauce, and tangy Worcestershire sauce is used in British and American cooking. A good culinary education can give you the knowledge you need to make the most of your sauces.

The Importance of a Culinary Arts Degree in Your Career

Getting a culinary arts degree is an important step in your culinary education. If you're fascinated by the world of foods or want to start your own restaurant, you can begin your culinary career by getting an arts degree. You may cover the basics of meal planning, sauces, nutrition, and food service, preparing you for an entry-level culinary position in a hotel, a restaurant, or a cruise ship. Once you've begun your culinary career, the practice and training may help you work your way up to your dream career.

Sources

"The Very Basics of French Sauces"