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Apr 18, 2024
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CUL 1045 - Culinary II
3 Credits
1 Class Hour, 4 Lab Hours
A continuation of CUL 1040 . Topics include stocks, soups, sauces, beef, pork and poultry items, vegetables and starches. Utilizing recipes and techniques as presented in class, students will prepare a number of buffets. Prerequisite(s): CUL 1040 with a grade of “C” or higher.
Semester Availability: Spring, Summer
Not part of a Tennessee Transfer Pathway
Syllabus
Click here for course textbook information.
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