CUL 1040 - Culinary I

3 Credits
2 Class Hours, 2 Lab Hours

The 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 will include vegetable and starch preparation, stocks and soups, and egg cookery. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation. Corequisite(s): CUL 1015

Semester Availability: Fall, Spring

Not part of a Tennessee Transfer Pathway

Syllabus

Click here for course textbook information.