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FSDT-1111 - Culinary Fundamentals II Lab

Prerequisites: FSDT1102 or FSDT1602 and FSDT1105. Corequisite: FSDT1110 or with special permission. 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 1 group
  • Take FSDT-1102
  • Take FSDT-1602 FSDT-1105