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Sep 12, 2024
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2023-2024 Catalog [ARCHIVED CATALOG]
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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: LEC, LAB
Texas Higher Education Coordinating Board Workforce Education Course Manual (WECM) course
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