May 06, 2024  
2021-2022 Catalog 
    
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2021-2022 Catalog [ARCHIVED CATALOG]

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CHEF 2402 - Saucier

Credits: 4
Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods.
Lecture Hrs. = 2, Lab Hrs. = 3


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