CULA 1320 - Culinary I (Fundamentals)

Institution:

Northeast State Community College

Subject:

Description:

Culinary I (Fundamentals) is 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, sauces and soups, poultry, and egg cookery.

Credits: 3

Lecture Hours: 2

Lab Hours: 2

Contact Hours: 4

Co-requisites & Notes

Co-requisite: CULA 1200-Sanitation and Safety

Note: Course is not designed for transfer.

Credits:

0.00 - 3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.NortheastState.edu

Phone Number:

(423) 323-3191

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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