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Jul 17, 2025
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2020-2021 Catalog [ARCHIVED CATALOG]
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FSDT 1600 - Introduction to Culinary/Hospitality 1
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.
Location: L
Credits: 1
Classroom Lecture Hours: 15
Prerequisite(s): MATH 0950 or equivalent.
Corequisite: FSDT 1602 and FSDT 1604
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