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Mar 12, 2026
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2020-2021 Catalog [ARCHIVED CATALOG]
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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, basic baking techniques, garnishing, plating, knife skills, cooking preparation techniques and more.
Location: L
Credits: 4
Classroom Lecture Hours: 30
Lab Hours: 90
Corequisite: FSDT 1010
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