2022-2023 Catalog 
    
    Jan 30, 2023  
2022-2023 Catalog
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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): Prerequisite or co-requisite: CULA 1200   with a grade of “C” or higher, CULA 1009  with a grade of “C” or higher, and CULA 1320  with a grade of “C” or higher.

Semester Availability: Fall, Spring

Not part of a Tennessee Transfer Pathway

Syllabus





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