FSDT 1041 - Advanced Culinary

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: 2
Classroom Lecture Hours: 15
Lab Hours: 45
Prerequisite(s): FSDT 1012 , FSDT 1020 , and FSDT 1602