CHEF2302 — Saucier

3 credits · 3 hours

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. Assessment Levels: R1, E1, M1. 12.0503

Prerequisites: CHEF-1301