CLR 202 - Basic Garde Manger Techniques

Institution:

Community College of Allegheny County

Subject:

Culinary Arts (chef's Apprent)

Description:

In this course students develop the skills, knowledge and techniques of the cold kitchen. In the kitchen lab, students prepare various salads, cold sauces, soups, sandwiches, appetizers and hors d'oeuvre. Curing of meats and vegetables is covered. Buffet showpieces such as fruit and vegetable carvings and ice sculptures are introduced. 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):

08/26/1987 - 08/31/2012 

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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