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• CLR 130: Fundamental Baking Skills

  3.00 Credits

  Community College of Allegheny County

  
  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. Corequisite:    CLR 110, CLR 117 or previously taken
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• CLR 135: Quick Breads and Cookies

  3.00 Credits

  Community College of Allegheny County

  
  In this course students learn the techniques and procedures involved in the preparation, production and mixing of chemically leavened sweet and savory quick breads. Breakfast products such as crepes, pancakes, waffles, muffins and biscuits are produced. Studentspracticemixing procedures for a range of American and International cookies, including rolled, bar and drop varieties. Pate a choux products are introduced. Program knife kit and uniform are required for this course. Prerequisite:    CLR 130   
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• CLR 140: Pies, Tarts and Pastries

  3.00 Credits

  Community College of Allegheny County

  
  In this course students produce an assortment of classical European and American pastry specialties. Students produce pie doughs, pate sucree and pate brisee. Products are made with sweet and savory fillings. A variety of laminated doughs are also created. Students are introduced to pastry bag techniques to decorate and finish products. Program knife kit and uniform are required for this course. Prerequisite:    CLR 130   
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• CLR 201: Introduction to Baking

  3.00 Credits

  Community College of Allegheny County

  
  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. Corequisite:    CLR 110 and CLR 117 or previously taken
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• CLR 202: Basic Garde Manger Techniques

  3.00 Credits

  Community College of Allegheny County

  
  In this coursestudents develop the skills, knowledge and techniques of the cold kitchen. In the kitchen lab, students prepare various salads, cold sauces, soups, sandwiches, appetizers and hors d'oeuvre. Curing of meats and vegetables is covered. Buffet showpieces such as fruit and vegetable carvings and ice sculptures are introduced. Program knife kit and uniform are required for this course. Prerequisite:    CLR 110  and CLR 117   
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• CLR 203: Advanced Garde Manger and Charcuterie Techniques

  3.00 Credits

  Community College of Allegheny County

  
  Students in this courselearn and practice the advanced Garde Manger techniques of charcuterie. In the kitchen lab, students produce forcemeat items such as sausages, pates, terrines and galantines, along with sauces and accompaniments to those items. Cured and smoked meats are produced. Students make and work with a variety of cheeses. Proper techniques and the safe use of tools and equipment are emphasized. Program knife kit and uniform are required for this course. Prerequisite:    CLR 202   
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• CLR 205: Purchasing Procedures

  3.00 Credits

  Community College of Allegheny County

  
  This course provides an overview of the management function of purchasing supplies for a foodservice operation. By creating policies and procedures, students learn the importance of purchasing in the operation of a profitable business. This course emphasizes product specifications, cost analysis, yields, controls and record keeping at each stage of the purchasing cycle.
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• CLR 210: Pastry Techniques

  3.00 Credits

  Community College of Allegheny County

  
  In the kitchen labstudents 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. Prerequisite:    CLR 110 and CLR 201   
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• CLR 211: Menu Design

  3.00 Credits

  Community College of Allegheny County

  
  In this course students learn the fundamentals of writing and designing menus for restaurants and other foodservice operations. Students gain an understanding of various menu styles including a la carte, cyclical and buffet. Students learn to develop, convert and cost recipes and use that data to set menu prices. The principles of nutrition for planning well-balanced menus receive special emphasis. Menu trends and the preferences of the dining public are explored. Students discuss ethical choices and truth in menu writing.
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• CLR 220: American Regional Cuisine

  3.00 Credits

  Community College of Allegheny County

  
  In the kitchen labstudentspractice fundamentalcooking techniques allowing them to transition from a basic to intermediate skill level. American Regional Cuisine explores the influence of native foods and culture along with the effect of immigration onthe developmentof traditional and contemporary American specialties. The concepts of mise en place, timelines, plate presentation and teamwork are accentuated. Program knife kit and uniform are required for this course. Prerequisite:    CLR 118 and CLR 201 and CLR 202   
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