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FSDT-1105 - Food Prep Fundamentals I Lab

Learning 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.
Academic Level
Undergraduate
Subject
FSDT-Food Service/Hospitality
Department
Food Service/Hospitality
Credits
2
Prerequisites
None
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