CHEF 2302 - Saucier

Semester Credit Hours: 3 | Lecture Hours: 2 | Laboratory Hours: 3
Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods.
Required Prerequisite(s): CHEF 1301, CHEF 1305, and CHEF 2301 with a “C” or better

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