FSDT 1040 - Advanced Culinary Fundamentals

Advanced techniques and topics related to the Culinary Arts industry. Includes areas of focus and lab work in advanced knife skills, sharpening techniques, terminology, fabrication of poultry/meats/seafood/game, cheese classification, derivative sauces, vegetables, starches, mystery baskets and tableside cooking.

Location: L
Credits: 3
Classroom Lecture Hours: 30
Lab Hours: 45
Prerequisite(s): FSDT 1010, FSDT 1020, and FSDT 1602