CHEF 2302 - Saucier (3 Credit Hours)

Campus Location: BHC, CVC, EFC, ECC, MVC, NLC, RLC

Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. Licensing/Certification Agency: American Culinary Federation Educational Institute.

Prerequisites: Required: CHEF 2331 and CHEF 1305 with a “C” or better and a minimum of a food handler’s certificate, preferred ServSafe Food Manager Certificate or the Texas Food Guard Certification. Failure to comply will result in student being dropped from this course.
Background Search Required: No

Course Hour Configuration
(2 Lec., 4 Lab.)

CTE

This is a WECM Course Number.