CULA 1320 - Culinary I (Fundamentals)

Institution:

Nashville State Community College

Subject:

Description:

3 Credits1 Class Hour, 4 Lab HoursAn 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 include vegetable and starch preparation, stocks, sauces and soups, poultry and egg cookery. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation. Prerequisite(s): CULA 1009 with a grade of C or higher. Co-Requisite: CULA 1009. Semester Availability: Fall, SpringNot part of a Tennessee Transfer Pathway.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.nscc.edu

Phone Number:

(615) 353-3333

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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