CLR 235 - Chocolate, Confections and Plated Desserts

Institution:

Community College of Allegheny County

Subject:

Culinary Arts (chef's Apprent)

Description:

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.

Credits:

3.00

Credit Hours:

Prerequisites:

CLR 135, CLR 140   

Corequisites:

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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