CUL 2050 - Culinary III

Institution:

Nashville State Community College

Subject:

Description:

3 Credits, 1 Class Hour, 4 Lab Hours An advanced food production class. Production topics will include principles of plate presentation, entree, starch, vegetables, seafood, veal and lamb cookery. Additional topics will include menu construction, pricing and production. Prerequisite: CUL 1045

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.nscc.edu

Phone Number:

(615) 353-3333

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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