This course introduces the principles and preparation of basic stocks, sauces, and soups. The student will learn to identify different types of stocks and ingredients, their uses, describe and prepare basic stocks, identify and prepare leading sauces, identify major categories of soups, describe and apply general procedures for soup making, prepare cream soups, clear soups, puree soups, and chowders. Emphasis will be placed on work methods, preparation, the finished product, and industry standards for production time.