CHEF 2302 - Saucier

Credits: 3
Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods.
Lab Required: Yes

Prerequisite(s): CHEF 1301 with a grade of “C” or better.
Prerequisite/Concurrent Enrollment: CHEF 2331 with a grade of “C” or better

Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

Type of Course: Workforce