2019-2020 Catalog 
    
    May 17, 2022  
2019-2020 Catalog [ARCHIVED CATALOG]

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CULA 1320 - Culinary I (Fundamentals)


3 Credits
1 Class Hour, 4 Lab Hours

An 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 include vegetable and starch preparation, stocks, sauces and soups, poultry and egg cookery. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation. Prerequisite(s): None

Semester Availability: Fall, Spring

Not part of a Tennessee Transfer Pathway

Syllabus

Click here for course textbook information.





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