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 with a “C” or better.
Course Hour Configuration
(2 Lec., 4 Lab.)

CTE

This is a WECM Course Number.