CLR 220 - American Regional Cuisine

Institution:

Community College of Allegheny County

Subject:

Culinary Arts (chef's Apprent)

Description:

In the kitchen lab students practice fundamental cooking techniques allowing them to transition from a basic to intermediate skill level. American Regional Cuisine explores the influence of native foods and culture along with the effect of immigration on the development of traditional and contemporary American specialties. The concepts of mise en place, timelines, plate presentation and teamwork are accentuated. Program knife kit and uniform are required for this course.

Credits:

3.00

Credit Hours:

Prerequisites:

CLR 118 and CLR 201 and CLR 202   

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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