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Aug 06, 2026
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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 1000 , CULA 1200 , CULA 1305 , CULA 1310 , and CULA 1320
Corequisite: CULA 1240 and CULA 1330
Note: Course not designed for transfer.
Browse Class Schedule
Click here for course textbook information.
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