CUL 1040 - Culinary I
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
Click here for course textbook information.
Click here for Spring 2019 course scheduling information.
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