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Apr 30, 2026
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2020-2021 Catalog [ARCHIVED CATALOG]
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FSDT 1604 - Culinary Fundamentals 1
Basic food service/preparation food science. Standardized recipes, terminology, weights and measures, identification of small utensils and preparation. Science of foods: stocks, sauces, soups, meats, poultry, and fish. Learn knife skills, basic cooking skills and techniques, stocks, soups, sauces, meat, poultry and fish cookery, making food for basic food preparation techniques and prepare products in quantity to sell as take-home products to customers.
Location: L
Credits: 2
Classroom Lecture Hours: 15
Lab Hours: 45
Corequisite: FSDT 1600 and FSDT 1602 .
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