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FSDT-1214 - Adv Culinary Fund II

Beef identification, moist/dry heat and combination cooking. Derivative sauces, pan sauces, vegetables, starch and grains, liquors origins and flavors, braising and stewing, mystery baskets, ice carving.
Academic Level
Undergraduate
Subject
FSDT-Food Service/Hospitality
Department
Food Service/Hospitality
Credits
2
Prerequisites
  • Take FSDT-1110 FSDT-1111 FSDT-1208 FSDT-1209
Return to Food Service/Hospitality