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FSDT-1208 - Advanced Culinary Fund I

Prerequisites: FSDT1104, FSDT1105. Corequisite: FSDT1110, 1111 and 1209. Knife skills, sharpening techniques, French terminology, herb and spice identification, garnish, fabrication of poultry, game, seafood, cheese classification and origins, leading sauces and soups.
Academic Level
Undergraduate
Subject
FSDT-Food Service/Hospitality
Department
Culinary/Hospitality
Credits
2
Prerequisites
  • Take FSDT-1104 FSDT-1105