CHEF 2302 Saucier
Course Information
Course Description
CHEF 2302. SAUCIER (2-3-3) 12.0503 Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments and the pairing of sauces with a variety of foods. Prerequisites: CHEF 1301, 1305, 1410. Assessment Levels: R1, E1, M1.
Prerequisite(s)
Prerequisites:
CHEF 1301, 1305 and 1410. Must have Level 1 in Reading, English and Math.