Menu
Skip to Main Content

FSDT-1214 - Adv Culinary Fund II

Beef identification, moist-heat, dry-heat and combination cooking methods. Derivative sauces, pan sauces, vegetables, starch and grains, liquors origins and flavors, braising and stewing, mystery baskets, ice carving and tableside cooking.
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