CLR 117 - Fundamentals of Culinary Skills

Institution:

Community College of Allegheny County

Subject:

Culinary Arts (chef's Apprent)

Description:

In this course students learn the fundamental concepts, skills and techniques of basic cooking procedures through lecture, demonstration and lab work. Basic knife skills and the preparation of stocks, thickening agents and sauces are emphasized. The fundamentals of vegetable and starch cooking techniques are introduced. Program knife kit and uniform are required for this course.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

CLR 110 or previously taken

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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