FSDT
FSDT Coursesacross NCCA
96 sections · 35courses · 1 college · Fall 2026 · Updated today
96 In-Person
FSDT Availability Snapshot
How fsdt sections are being offered across 1 college in Nebraska this term (96 sections total).
When sections meet
- Morning (before noon)38
- Afternoon (noon–5 PM)26
- Asynchronous / TBA32
Start dates & instructors
Sections begin on 7 distinct dates, 9 late-start.
Taught by 27 distinct instructors across the state.
All FSDT courses
| Course | Title | Credits | Sections | Colleges | Availability |
|---|---|---|---|---|---|
| FSDT 1012 | Intro Culinary & Hospitality | 3 | 3 | 1 | 3 In-Person |
| FSDT 1015 | Intro to Food Studies | 3 | 1 | 1 | 1 In-Person |
| FSDT 1020 | Culinary Fundamentals | 4 | 4 | 1 | 4 In-Person |
| FSDT 1030 | Guest and Beverage Service | 2 | 1 | 1 | 1 In-Person |
| FSDT 1040 | Advanced Culinary Fundamentals | 3 | 1 | 1 | 1 In-Person |
| FSDT 1041 | Advanced Culinary | 2 | 1 | 1 | 1 In-Person |
| FSDT 1050 | Baking and Pastry Fundamentals | 4 | 4 | 1 | 4 In-Person |
| FSDT 1060 | Cake Design | 2 | 2 | 1 | 2 In-Person |
| FSDT 1070 | Service Practicum | 1 | 4 | 1 | 4 In-Person |
| FSDT 1118 | Food Purchasing | 2 | 1 | 1 | 1 In-Person |
| FSDT 1130 | Food Service Mngment | 3 | 2 | 1 | 2 In-Person |
| FSDT 1150 | Selection of Protein Products | 2 | 1 | 1 | 1 In-Person |
| FSDT 1220 | Food Photography | 3 | 1 | 1 | 1 In-Person |
| FSDT 1350 | Basic Nutrition | 3 | 36 | 1 | 36 In-Person |
| FSDT 1353 | Med Nutrition Therapy Practice | 1.5 | 2 | 1 | 2 In-Person |
| FSDT 1602 | Intro to Sanitation & Safety | 1.5 | 4 | 1 | 4 In-Person |
| FSDT 1701 | Restaurant Prep Practicum | 1.5 | 4 | 1 | 4 In-Person |
| FSDT 1884 | Mngmt of Nutrition & Foodsrvc | 4 | 2 | 1 | 2 In-Person |
| FSDT 1950 | CDM Coop Experience | 2 | 1 | 1 | 1 In-Person |
| FSDT 2010 | Menu & Facility Design | 2 | 1 | 1 | 1 In-Person |
| FSDT 2020 | Culinary/Hospitality Oper/Mgmt | 3 | 2 | 1 | 2 In-Person |
| FSDT 2030 | Adv Baking/Pastry Fundamentals | 2 | 2 | 1 | 2 In-Person |
| FSDT 2040 | Adv Bread Baking & Techniques | 1.5 | 2 | 1 | 2 In-Person |
| FSDT 2045 | Pastry Design | 2 | 1 | 1 | 1 In-Person |
| FSDT 2055 | Chocolates and Confections | 1.5 | 1 | 1 | 1 In-Person |
| FSDT 2060 | Banquet & Buffet Management | 3.5 | 2 | 1 | 2 In-Person |
| FSDT 2081 | Culinary/Hospitality Capstone | 2 | 1 | 1 | 1 In-Person |
| FSDT 2082 | Baking/Pastry Capstone | 2 | 1 | 1 | 1 In-Person |
| FSDT 2144 | Banquet/Buffet FOH Op & Mgmt | 2 | 1 | 1 | 1 In-Person |
| FSDT 2222 | International Cuisine | 2 | 1 | 1 | 1 In-Person |
| FSDT 2226 | Culinary Nutrition | 1 | 1 | 1 | 1 In-Person |
| FSDT 2228 | Garde Manger | 2 | 1 | 1 | 1 In-Person |
| FSDT 2701 | Restaurant a la Carte Prac | 3 | 2 | 1 | 2 In-Person |
| FSDT 2703 | FOH Mgmt A la Carte Prac | 3 | 1 | 1 | 1 In-Person |
| FSDT 2901 | Culinary/Hospitality Coop | 1 | 1 | 1 | 1 In-Person |
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