CHEF 2302 - Saucier

Institution:

Eastfield College

Subject:

Description:

This is a WECM Course Number. Prerequisite: CHEF 2331 and CHEF 1305 with a "C" or better. Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Students will learn classical preparations and butchering skills in addition to plate presentation and design. Emphasis will be on alternative varieties of meats, poultry, game and seafood. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.) Search for CHEF 2302 classes

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.eastfieldcollege.edu/

Phone Number:

(972) 860-7100

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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