CLR 140
Pies, Tarts and Pastries
Community College of Allegheny County · UGRD · Fall 2026
1 section
Catalog description
2 Lab Hours Prerequisites: CLR 130 Description In this course students produce an assortment of classical European and American pastry specialties. Students produce pie doughs, pâte sucrée and pâte brisée. 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.
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Availability not recently verifiedClass #allegheny_county-CLR140Fall 2026UGRD3 credits
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