CHEF 2302 - Saucier

CIP Code 120503

3 Course Credits

Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Topics include: the usage and storage of stocks and sauces, emulsions, thickening agents, compound butters, dessert sauces, relishes, chutneys, compotes, vinaigrettes.

2 Lecture Hours Per Week
4 Lab Hours Per Week
96 Contact Hours

Instructional Methods: LECLAB

Texas Higher Education Coordinating Board Workforce Education Course Manual (WECM) course