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