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): CULA 1009 Prerequisite or Co-requisite with a grade of “C” or higher

Semester Availability: Fall, Spring

Not part of a Tennessee Transfer Pathway

Syllabus