Breadcrumb Home CHEF Hospitality Management (N) CHEF-2302 CHEF-2302: Saucier Download Catalog PDF Download Page PDF Program CHEF Hospitality Management (N) 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.
