FSDT 1012 - 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: 3
Classroom Lecture Hours: 45
Lab Hours: 0
Prerequisite or Corequisite: FSDT 1602 and one of the following: FSDT 1020 or FSDT 1050