CLR 210 - Pastry Techniques

Institution:

Community College of Allegheny County

Subject:

Culinary Arts (chef's Apprent)

Description:

In the kitchen lab students produce a variety of sweet and savory pastry products. Production includes pies, tarts, mousse, custards, cakes and tortes. Individual multi-component, plated desserts are created. Modification of formulas to fit special dietary requirements is introduced. Program knife kit and uniform are required for this course.

Credits:

3.00

Credit Hours:

Prerequisites:

CLR 110 and CLR 201   

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Additional Information:

Historical Version(s):

01/13/1997 - 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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