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CA2245 - Charcuterie II

In this course students will learn advanced skills required to make classical and modern charcuterie items and explore the food preserving technique of smoking.  Charcuterie products that students will learn to prepare include sausages and forcemeats.  Aspics and jelly preparation will also be examined.
 

Prerequisite(s): CA2135

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

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