Call Admissions:
Beatrice 402-228-8214
Lincoln 402-437-2600
Milford 402-761-8243

FSDT-1105 - Culinary Fundamentals I Lab

Corequisites: FSDT1102 or FSDT1602 and FSDT1104 or with special permission. Learning knife skills, basic cooking skills and techniques, stocks, soups, sauces, meat, poultry and fish cookery, making food for basic food preparation techniques and prepare products in quantity to sell as take-home products to customers.
Academic Level
Undergraduate
Subject
FSDT-Food Service/Hospitality
Department
Culinary/Hospitality
Credits
2
Prerequisites
None