2025-2026 Catalog 
    
    Mar 07, 2026  
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2025-2026 Catalog
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CULA 1325 - Culinary II (Fabrication)

Culinary II (Fabrication) 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, seafood, and their application in foodservice operations.

Credits: 3
Lecture Hours: 1
Lab Hours: 4
Contact Hours: 5
Semester: Fall, Spring
Delivery Method: Traditional

Prerequisites & Notes
Prerequisite: CULA 1310 and 1320

Note: Course not designed for transfer.


Browse Class Schedule

Click here for course textbook information.



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