Breadcrumb Home CHEF 2302 CHEF 2302: Saucier Download as PDF Credits 3 CIP 12.0503 Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Course covers uses and storage and sauce characteristics. Prerequisites CHEF 1301 CHEF 1305 RSTO 2301 PSTR 1301