|
Sep 07, 2024
|
|
|
|
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
|
|