FSDT1020 — Culinary Fundamentals

4 credits · 4 hours

Basic culinary fundamentals and skills. Industry terminology, equipment identification, science of foods: stock, sauces, soups, meats, poultry and fish, vegetables, eggs and breakfast, starches, fruits, hors d’oeuvres, salads, garnishing, plating, knife skills, cooking preparation techniques and more. Location: L Classroom