FSDT1012 — Introduction to Culinary & Hospitality
[ SYLLABUS ] Career options, mission statements and the professional organizations associated with the industry. Teaches basic math calculations used in food service, including weight, measure, recipe converting, baker’s percentages, metrics, AP & EP, yield percentages, ingredient costing and recipe costing. Course will include work simplification techniques, history of the industry, social issues, other career related topics and portfolio development. Location: L Classroom