CULA 2331 - Cooking for Special Diets
1 Class Hour, 4 Lab Hours
An introduction to the basics of product selection and cooking techniques appropriate for a variety of special needs or food allergy diets. Topics include food preparation and planning menus for food allergies, food intolerances and diabetic cooking methods and ingredient choices and/or substitutions. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation. Prerequisite(s): CULA 1200 , CULA 1305 , and CULA 1325 with a grade of “C” or higher.
Semester Availability: Fall, Spring
Not part of a Tennessee Transfer Pathway
Click here for course textbook information.
Click here for Spring 2019 course scheduling information.
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