CULA 1325 - Culinary II 1325 (Fabrication)

Credits: 3
**Not Part of a Tennessee Transfer Pathway**

As Needed
Prerequisites: CULA 1320

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. 3 hours lecture