CHEF 2302 Saucier (Capstone)

Course Information

Course Description

Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments and the pairing of sauces with a variety of foods.

Prerequisite(s)

CHEF 1301, CHEF 1305, CHEF 1310, PSTR 1301, RSTO 2301, and RSTO 2405

Assessment Levels

R2, E2, M1

CIP Code

12.0503

Credits (SCH)

3

Lecture-Lab-SCH

(2-3-3)