<< Previous Clicked Course

CA2135 - Charcuterie I

In this course students will acquire theoretical and practical skills required to make classical and modern charcuterie items.  Processes used to produce charcuterie items will be explored including curing, brining, and fermentation. Students will also learn about condiments and accompaniments used to enhance charcuterie preparations.
 

---

This course is offered in the following programs:
Culinary Management  | 

---

<< Previous Clicked Course