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  • CLR 229: Culinary Retail Kitchen

    3.00 Credits
    Community College of Allegheny County

    In this course students work collaboratively to plan and prepare food served to the public in a retail setting. Correct application of culinary skills, plate presentation, organization and timing in producing menu items are stressed. Students improve their cooking skills and techniques to aid their progress to a career in a commercial kitchen. Program uniform and knife kit are required for this course. Prerequisite:    CLR 110, CLR 117 and CLR 201   
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  • CLR 230: Culinary Externship

    4.00 Credits
    Community College of Allegheny County

    This course provides the student with an opportunity to apply the basic techniques developed in the classroom and laboratory to an actual foodservice operation for 100 hours of practical industry experience. Students also apply organization skills to develop and produce food for service to the public through the pop-up bistro "Culinary Corner." Students are required to secure an acceptable worksite for the 100 hours of industry experience. Through this course, students develop employability skills to assist in progressing towards their career in the culinary arts. Program knife kit and uniform are required for this course. Prerequisite:    CLR 203 and CLR 220   
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  • CLR 235: Chocolate, Confections and Plated Desserts

    3.00 Credits
    Community College of Allegheny County

    In this course students learn the principles and techniques of preparing chocolates, and sugar cooking. Building upon the skills learned in this and previous classes, students prepare a variety of restaurant quality plated desserts suitable for retail, ala carte or banquet service; allowing them to transition from a basic to intermediate skill level. The theory of plated dessert design and presentation are discussed. Prerequisite:    CLR 135, CLR 140   
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  • CLR 240: Beverage Management

    3.00 Credits
    Community College of Allegheny County

    This course introduces the student to the history of the beverage industry as well as production and classification of alcoholic and non-alcoholic beverages. Students focus on the fundamentals of selection, procurement, storage, receiving and cost controls used by foodservice establishments. Sales, consumption and control systems of the beverage industry along with responsible beverage service are emphasized. Prerequisite:    CLR 102 
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  • CLR 245: Cakes and Tortes

    3.00 Credits
    Community College of Allegheny County

    In this course students create classical and modern filled and unfilled cakes and tortes. Students use the creaming, two-stage, sponge and chiffon mixing methods to produce bases for a variety of cakes. Finishing methods of frosting and applying glazes are also covered. Students learn basic and advanced decoration techniques to make borders, flowers and other cake adornments. Program knife kit and uniform are required for this course. Prerequisite:    CLR 135, CLR 140   
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  • CLR 250: Global Food Cultures

    3.00 Credits
    Community College of Allegheny County

    In this course students examine the ways in which culture and traditions of global regions and countries influence food selections. Topics include global dining etiquette, cultural influences, rituals, farm to table, religions, traditions and similarities of global foods. Ethical food choices and the economic and environmental impact of food is introduced. Concentration is on food and food practices in a larger, cultural context. Students focus on the social and economic perspective of what people eat, addressing the questions of who eats what and why. The course provides an introduction from a managerial perspective and understanding of the diversity, contrasts and similarities of a global market.
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  • CLR 260: Banquet Production Management

    3.00 Credits
    Community College of Allegheny County

    This course introduces students to meeting planner and catering and banquet manager perspectives on the various market segments within the special event industry including contracts, checklists, community outreach, menu development, marketing and fiscal awareness of expenditures. The course culminates with an event that is planned, developed and executed by the students. Prerequisite:    CLR 102, CLR 118, CLR 201   
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  • CRE 070: College Reading 1

    4.00 Credits
    Community College of Allegheny County

    This course provides instruction in basic comprehension and vocabulary skills. Students develop awareness of themselves as readers by employing metacognitive strategies. Additionally, students learn to identify and utilize organizational patterns and apply critical reading skills in making judgments about texts. CRE 070 will normally be followed by CRE 103 unless the student's progress has been so accelerated in CRE 070 that the department advises against a subsequent course. Students must earn a "C" grade or better to register for the next course in this discipline or to use this course as a prerequisite for a course in another discipline. Prerequisite:    Reading placement test  
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  • CRE 103: Advanced College Reading & Study Skills

    3.00 Credits
    Community College of Allegheny County

    This course develops the specific college reading skills and learning strategies, which will enable the student to read academic texts efficiently, effectively and independently. The course emphasis is on the transfer and practical application of comprehension, critical thinking, vocabulary and study skills to college-level text material. Students must earn a "C" grade or better to pass the course or to use this course as a prerequisite for a course in another discipline. Prerequisite:    Successful placement into CRE-103 OR Complete CRE 070 (Minimum grade "C") - Must be completed prior to taking this course.  
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  • CRE 105: Critical Literacy Workshop

    1.00 Credits
    Community College of Allegheny County

    This course supports and increases student competencies in reading and writing necessary for college-level work. Students build transferable skills in comprehending, responding and organizing materials. Students bring work from other courses to apply metacognitive strategies to academic texts. Students are able to take one, two or three credits per semester, in five-week sessions.
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