CULA 1325 - Culinary II - Fabrication

Institution:

Walters State Community College

Subject:

Culinary Arts

Description:

This course will introduce the principles of identifying, receiving, fabricating and storing vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, spices. Students will then explore the subject of meats, poultry, seafood and their application in foodservice operations.Prerequisite Courses: CULA 1320 Culinary I - Fundamentals. (F)(S) 1 hour lecture / 4.5 hours laboratory.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ws.edu

Phone Number:

(423) 585-2600

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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