2015-2016 Catalog 
    Mar 01, 2021  
2015-2016 Catalog [ARCHIVED 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 1305  and CULA 1325  with a grade of “C” or higher.

Semester Availability: Spring

Not part of a Tennessee Transfer Pathway


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