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