CULA 1325 - Culinary II (Fabrication)

3 Credits
1 Class Hour, 4 Lab Hours

An introduction to the principles of identifying, receiving, fabricating, and storing vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, spices. Students explore the subject of meats, poultry, seafood and their application in foodservice operations. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation. Prerequisite(s): CULA 1320 with a grade of “C” or higher; Co- or Prerequisite: CULA 1200 with a grade of “C” or higher.

Semester Availability: Fall, Spring

Not part of a Tennessee Transfer Pathway

Syllabus

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