CULA1320 — Culinary I
CULA 1320 - Culinary I Add to Personal Catalog CULA 1320 - Culinary I **Not Part of a Tennessee Transfer Pathway** As Needee 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. 3 hours lecture
Prerequisites: CULA1200