CLR 118 - Meat and Seafood Fabrication and Cooking

Institution:

Community College of Allegheny County

Subject:

Culinary Arts (chef's Apprent)

Description:

In this course, students are instructed through lecture, demonstration and lab work on the proper butchery techniques of meats and seafood. Students use dry, moist and combination cooking techniques for meat, poultry and seafood. Students refine their cooking techniques of sauces, starch and vegetables and prepare complete entrees. Safety and sanitation procedures are reinforced. Program knife kit and uniform are required for this course.

Credits:

3.00

Credit Hours:

Prerequisites:

CLR 110 and CLR 117   

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ccac.edu

Phone Number:

(412) 323-2323

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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