FSDT 1610 - Culinary Fundamentals 2

Science of foods. Learn basic cooking skills and techniques for vegetables, eggs and breakfast, starches, fruits, hors d’uoeuvres, salads, baking techniques, quick breads, pastry, cakes, cookies and yeast breads. Bakery items will be made in quantity to sell. Increased application of work-improvement techniques.

Location: L
Credits: 2
Classroom Lecture Hours: 15
Lab Hours: 45
Prerequisite(s): FSDT 1600, FSDT 1602 and FSDT 1604