FST 106 — Foodservice Skills II: This course is designed
to increase the students’ level of proficiency in theory and application of foodservice skills in institutional and commercial kitchens. Emphasis is placed on breakfast cookery, plate presentation, appropriate vegetable/ starch accompaniments, and hot and cold foods. Upon completion, students should be able to plan, execute, and successfully serve entrees with complementary side items. Co-Requisites: None Pre-Requisites: Take One Set: Set 1: FST 102 and FST 103; Set 2: FST 102 and CUL 110; Set 3: CUL 140, CUL 170, and FST 103; Set 4: CUL 140, CUL 170, and CUL 110; Set 5: CUL 142, CUL 170, and FST 103; Set 6: CUL 142, CUL 170 and CUL 110 Semester: Spring | Class Hours: 2 | Lab Hours: 6 Total Credit Hours: 5