CULA 1320 - Culinary I (Fundamentals)
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. Prerequisite(s): None
Semester Availability: Fall, Spring
Not part of a Tennessee Transfer Pathway
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