CHEF 2302 - Saucier

Institution:

Collin County Community College District

Subject:

Description:

Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Prerequisite: CHEF 1301. 3 credit hours. ( W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.collin.edu

Phone Number:

(972) 881-5790

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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