CHEF 2302 - Saucier

CIP Code: 12.0503
Credit(s): 3
Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Stock and soup preparation, uses and storage, and sauce characteristics; prepare grand sauces, emulsions, contemporary sauces, compound butters, and vegetable sauces; produce relishes, chutneys, marinades, compotes, and vinaigrette.