CLR 130 - Fundamental Baking Skills

Institution:

Community College of Allegheny County

Subject:

Culinary Arts (chef's Apprent)

Description:

Through the production of an assortment of breads and other baked goods, students learn the fundamental principles, concepts and techniques of the baking and pastry department. The class includes a combination of theory, lecture, demonstration, and hands-on production to provide an entry level of bake shop skills that are the basis for success in subsequent lab classes. Special focus is placed on the study of ingredient functions, product identification, and weights and measures as applied to baking and pastry techniques. Students also learn proper knife techniques, safety and skills. Program knife kit and uniform are required for this course.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

CLR 110, CLR 117 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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