2013-2014 Catalog 
    
    May 24, 2019  
2013-2014 Catalog [ARCHIVED CATALOG]

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CUL 1040 - Culinary I


3 Credits
2 Class Hours, 2 Lab Hours

The 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 will include vegetable and starch preparation, stocks and soups, and egg cookery. Corequisite(s): CUL 1015 

Semester Availability: Fall, Spring

Not part of a Tennessee Transfer Pathway

Syllabus

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Click here for Spring 2019 course scheduling information.




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