CLR 201 - Introduction to Baking

Institution:

Community College of Allegheny County

Subject:

Culinary Arts (chef's Apprent)

Description:

In this course, the student is introduced to the techniques used in the production of various baked goods. In the kitchen lab, a variety of yeast, sourdough and quick breads, cookies, laminated dough and pate a choux products are produced. Topics include product identification and scaling procedures, the proper use and care of equipment, sanitation and hygienic work habits. Program knife kit and uniform are required for this course.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

CLR 110 and 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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