CHEF 2302 - Saucier

Institution:

Alvin Community College

Subject:

Description:

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 and 3 lab hours per week). Prerequisite: PSTR 1301. [ CIP12.0503]

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.alvincollege.edu

Phone Number:

(281) 756-3500

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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