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FSDT-1208 - Advanced Culinary Fund I

Knife skills, sharpening techniques, French terminology, herb and spice identification, garnish, fabrication of poultry, game, seafood, cheese classification and origins, leading sauces and soups.
Academic Level
Undergraduate
Subject
FSDT-Food Service/Hospitality
Department
Food Service/Hospitality
Credits
2
Prerequisites
  • Take FSDT-1104 FSDT-1105