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Aug 06, 2026
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CULA 1320 - Culinary I
Culinary I is the introductory food production class for culinary students. 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.
Credits: 3
Lecture Hours: 1
Lab Hours: 4
Contact Hours: 5
Semester: Fall, Spring
Delivery Method: Traditional
Prerequisites & Notes
Prerequisites: None
Corequisites: CULA 1000 , CULA 1200 , CULA 1305 , and CULA 1310
Note: Course not designed for transfer.
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Click here for course textbook information.
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