• CULA 1305: Nutrition for Culinary Arts

  3.00 Credits

  Nashville State Community College

  
  This is an introduction to the basic nutritional principles and guidelines. Topics include nutrients, carbohydrates, lipids, proteins, minerals and vitamins Students plan meals and menus based on the above principles using nutritional guidelines as the primary basis. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation.
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• CULA 1310: Fundamentals of Baking

  3.00 Credits

  Nashville State Community College

  
  Fundamentals of baking is an introduction to the basic principle of baking including formula procedures, properties of baking ingredients, and functions and proper use of bakery equipment. Students will present yeast breads and rolls, pies, cakes, icings, basic pastry dough, and cookies using proper mixing methods and ingredients. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation.
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• CULA 1320: Culinary I (Fundamentals)

  3.00 Credits

  Nashville State Community College

  
  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.
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• CULA 1321: Advanced Baking and Pastry

  3.00 Credits

  Nashville State Community College

  
  Baking skills are polished as students learn more difficult baking, pastry and dessert techniques. Emphasis is placed on presentation, plating and appearance. The production of high skill, high quality finished products is emphasized with special attention to chocolate work, plate presentation, and cold and hot preparations. Soufflés, dessert sauces and creative and flavorful designs exemplify this course. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation.Prerequisite: Prerequisite: CULA 1310 with a grade of “C” or higher and CULA 1200 and CULA 1320 as a co or prerequisite with a grade of C or higher.
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• CULA 1325: Culinary II (Fabrication)

  3.00 Credits

  Nashville State Community College

  
  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. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation.Prerequisite: CULA 1320 Culinary I with a grade of “C” or higher and CULA 1200 as a co or prerequisite with a grade of C or higher.
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• CULA 1330: Garde Manger

  3.00 Credits

  Nashville State Community College

  
  This course provides students with skills and knowledge of the organization, equipment and responsibilities of the cold kitchen. Students are introduced to and prepare cold hors d’oeuvres, sandwiches, salads, as well as basic charcuterie items while focusing on the total utilization of product. Reception foods and buffet arrangements are introduced. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation.Prerequisite: CULA 1200 and CULA 1325 with a grade of “C” or higher.
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• CULA 1999: Culinary Elective

  1.00 - 10.00 Credits

  Nashville State Community College

  
  No course description available.
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• CULA 2180: Culinary Internship I

  1.00 Credits

  Nashville State Community College

  
  This course is a supervised work experience in the culinary field requiring a minimum number of work hours. Work activities can range from entry-level to professional cooking. Individual conferences with the intern director are arranged instead of class attendance.Not part of a Tennessee Transfer PathwayPrerequisite: 100 hours of documented work experience and CULA 1200, CULA 1310 and CULA 1325 with a grade of C or higher.
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• CULA 2300: Food and Beverage Management

  3.00 Credits

  Nashville State Community College

  
  This course covers restaurant and food service operations, including facilities capabilities, personnel management, and daily operations, sanitation, and facilities readiness. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation.
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• CULA 2310: Food and Beverage Management

  3.00 Credits

  Nashville State Community College

  
  This course covers restaurant and food service operations, including facilities capabilities, personnel management, and daily operations, sanitation, and facilities readiness. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation.Semester Availability: Fall, SpringNot part of a Tennessee Transfer Pathway
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