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FSDT-1111 - Food Prep Fundamentals II Lab

Learn basic cooking skills and techniques for vegetables, eggs and breakfast, starches, fruits, hors d oeuvres, 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.
Academic Level
Undergraduate
Subject
FSDT-Food Service/Hospitality
Department
Food Service/Hospitality
Credits
2
Prerequisites
  • Take FSDT-1102 FSDT-1104 FSDT-1105
Return to Food Service/Hospitality