|
|
|
Apr 16, 2024
|
|
CUL 2050 - Culinary III
3 Credits
1 Class Hour, 4 Lab Hours
A capstone course required for all culinary majors. Topics include recipe development, menu construction, and pricing. Demonstration of proficiency in proper cooking method selection and construction of salads, entrées with appropriate side items, and desserts is required for successful completion of CUL 2055 . Prerequisite(s): CUL 1040 , CUL 1045 , CUL 1020 , CUL 2020 , CUL 2030 and CUL 2055 with a grade of “C” or higher.
Semester Availability: Spring
Not part of a Tennessee Transfer Pathway
Syllabus
Click here for course textbook information.
Add to My Catalog (opens a new window)
|
|
|
