FSDT-1214 - Adv Culinary Fund II
Prerequisites: FSDT1110, 1111, 1208, 1209. Corequisite: FSDT1215 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.
- Take FSDT-1110 FSDT-1111 FSDT-1208 FSDT-1209