FSDT 1618 - Advanced Culinary Fundamentals I with Lab

Preparation and practice of knife skills, sharpening techniques, French terminology, herb and spice identification, garnish, fabrication of poultry, game, seafood, cheese classification and origins, leading sauces, and soup.

Location: L
Credits: 1.5
Classroom Lecture Hours: 15
Lab Hours: 25
Prerequisite(s): FSDT 1610