FSDT1040 — Advanced Culinary Fundamentals

3 credits · 3 hours

Advanced techniques and topics related to the Culinary Arts industry. Includes areas of focus and lab work in advanced knife skills, sharpening techniques, terminology, fabrication of poultry/meats/seafood/game, cheese classification, derivative sauces, vegetables, starches, mystery baskets and tableside cooking. Location: L Classroom

Prerequisites: FSDT1010, FSDT1020, FSDT1602