CULA 1325 Culinary II Fabrication

3 (3 lecture hours) Credit Hour(s)

This course will introduce the principles of identifying, receiving, fabricating, and storing vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, and spices. Students will then explore the subject of meats, poultry, and seafood and their application in food service operations.
Student Learning Outcomes:
Upon completion of this course, students will be able to:

Perform the advanced principles of food production with proficiency.
Identify and perform commercial cuts of beef, pork, poultry, and fish.
Demonstrate proficient knowledge of culinary theory.
Demonstrate proficiency in the art of food fabrication.
Demonstrate knowledge of proper food storage and handling.

Prerequisite(s): CULA 1200 and CULA 1320
This course is not designed for transfer to four-year universities. Students should check course recommendations with the college or university they intend to transfer to for a baccalaureate degree. The receiving institution always makes the final decision about the transferability of credits.