2019-2020 Catalog 
    
    Feb 19, 2020  
2019-2020 Catalog
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CULA 2331 - Cooking for Special Diets


3 Credits
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

Syllabus

Click here for course textbook information.


Click here for Spring 2019 course scheduling information.




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