FSDT 1020 - Culinary Fundamentals

Basic culinary fundamentals and skills. Industry terminology, equipment identification, science of foods: stock, sauces, soups, meats, poultry and fish, vegetables, eggs and breakfast, starches, fruits, hors d’oeuvres, salads, garnishing, plating, knife skills, cooking preparation techniques and more.

Location: L
Credits: 4
Classroom Lecture Hours: 30
Lab Hours: 90
Prerequisite or Corequisite: FSDT 1012 and FSDT 1602