Breadcrumb Home CHEF Hospitality Management CHEF-2302 CHEF-2302: Saucier Download Catalog PDF Download Page PDF Program CHEF Hospitality Management Lecture Hours 2 Lab Hours 4 Credit Hours 3 Course Type N Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Prerequisites CHEF-1301.
