CLR 203 - Advanced Garde Manger and Charcuterie Techniques

Institution:

Community College of Allegheny County

Subject:

Culinary Arts (chef's Apprent)

Description:

Students in this course learn and practice the advanced Garde Manger techniques of charcuterie. In the kitchen lab, students produce forcemeat items such as sausages, pates, terrines and galantines, along with sauces and accompaniments to those items. Cured and smoked meats are produced. Students make and work with a variety of cheeses. Proper techniques and the safe use of tools and equipment are emphasized. Program knife kit and uniform are required for this course.

Credits:

3.00

Credit Hours:

Prerequisites:

CLR 202   

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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