CHEF 2302 Saucier
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.