26 courses with the subject CLR, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
CLR 100Introduction to Foodservice3
3 Lecture Hours Description In this course students learn about the history of classical cuisine and the contributions of leading culinarians. Various segments of the foodservice industry and the organization of each type are studied. Future trends in the foodservice industry are discussed. This course also introduces the culinary program and various college resources available to students. Learning Outcomes
3 Lecture Hours Description This course prepares students to work safely in a commercial kitchen setting while preparing food for the dining public. Students follow the safe and sanitary flow of food through all stages of handling and production and establish procedures that ensure the service of food safe for consumption. Students study government health codes and how to apply the principles of Hazard Analysis Critical Control Points (HACCP) in the operation of a foodservice establishment. This course prepares students to take the National Restaurant Association Education Foundation’s, ServSafe Food Protection Manager Examination or another sanitation exam approved by the American National Standards Institute, proctored and administered at CCAC. Learning Outcomes
3 Lecture Hours Description This course, taught by a registered dietitian, introduces students to the basic concepts of nutrition and their relationship to human physiology. Students with limited science background gain an understanding of basic nutritional concepts and their relationship to the planning and preparation of healthy, well-balanced restaurant and foodservice menus. Recipe modification for common food allergies are discussed. The preservation of nutrient values during preparation and cooking are emphasized. Learning Outcomes
3 Lecture Hours Description 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. Learning Outcomes
