2019-2020 Catalog 
    
    Mar 29, 2020  
2019-2020 Catalog
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CULA 1325 - Culinary II (Fabrication)


3 Credits
1 Class Hour, 4 Lab Hours

An introduction to the principles of identifying, receiving, fabricating, and storing vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, spices. Students explore the subject of meats, poultry, seafood and their application in foodservice operations. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation. Prerequisite(s): CULA 1320  with a grade of “C” or higher; Co- or Prerequisite: 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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