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Feb 05, 2023
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FSDT 1010 - Introduction to Culinary/Hospitality Career options, mission statements and the professional organizations associated with the industry. Teaches basic math calculations used in food service, including weight, measure, recipe converting, baker’s percentages, metrics, AP & EP, yield percentages, ingredient costing and recipe costing. Course will include work simplification techniques, history of the industry, social issues, other career related topics and portfolio development.
Location: L Credits: 2 Classroom Lecture Hours: 30 Lab Hours: 0 Corequisite: FSDT 1602 and one of the following: FSDT 1020 or FSDT 1050
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