FST 102 — Foodservice Skills I: This course introduces
the concepts, skills, and techniques for volume food production in an institutional or commercial setting. Emphasis is placed on knife skills, tool and equipment handling, and applying principles of basic hot and cold food preparation. Upon completion, students should be able to demonstrate entry-level skills for foodservice operations. Co-Requisites: FST 103 or CUL 110 Pre-Requisites: None Semester: Fall | Class Hours: 4 | Lab Hours: 8 Total Credit Hours: 8