May 19, 2022  
2021-2022 Catalog 
2021-2022 Catalog [ARCHIVED CATALOG]

Add to My Catalog (opens a new window)

CUL 215 - Charcuterie

Credits: 3
Lecture Contact Hours: 1
Lab Contact Hours: 4
Description: Students in this course will acquire professional skills in variations of hors d’oeuvres and savories, seasonings, condiments and stuffed meats and curing, pickling and smoking of meat, fish and poultry. Proficiencies in sausage-making, garde manger, pâtés, terrines, galantines and stuffed meats are also taught.

Prerequisites: CUL 124 . CUL 125 . CUL 128 . CUL 142 . CUL 143 . CUL 144 .
Corequisites: CUL 227 . CUL 244 .
Recommended: None.

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
Check Course Availability

Students who already have this knowledge or certification may qualify for prior learning credit.

Add to My Catalog (opens a new window)