2017-2018 Catalog 
    
    Oct 23, 2018  
2017-2018 Catalog [ARCHIVED CATALOG]

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CULA 1320 - Culinary I (Fundamentals)


(Formerly CUL 1040 - Culinary I)
3 Credits
1 Class Hour, 4 Lab Hours

An introductory food production class for culinary students. Topics include the theories and methods of cooking, vocabulary, and the development of safe and sanitary kitchen practices. Production items include vegetable and starch preparation, stocks, sauces and soups, poultry and egg cookery. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation. Co- or Prerequisite(s): CULA 1200  with a grade of “C” or higher.

Semester Availability: Fall, Spring

Not part of a Tennessee Transfer Pathway

Syllabus

Click here for course textbook information.


Click here for Spring 2019 course scheduling information.




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