CHEF 2302 Saucier (Capstone)

Course Information

Course Description

CHEF 2302. SAUCIER (2-3-3) 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, 1310; PSTR 1301; RSTO 2301, 2405. Assessment Levels: R2, E2, M1. 12.0503

Prerequisite(s)

Prerequisites: CHEF 1301, 1305, 1310; PSTR 1301; RSTO 2301, 2405. Must have Level 2 in Reading and English and Level 1 in Math.

CIP Code

12.0503

Credits (SCH)

3

Lecture-Lab-SCH

(2-3-3)