Charcuterie 1 HOSF 9371
On Campus
Our Charcuterie 1 course recognizes that, as demand grows for handcrafted and artisanal foods, the art of butchery and charcuterie becomes an essential skill in the kitchen of the modern food lover. Learn how to break down various proteins to create such delicious charcuterie as chicken liver pâté, duck terrine, lamb sausage, bratwurst, smoked salmon, cured bacon, and more.
Note(s)
Course Essentials:
You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class.
Prerequisites
You must have completed our HOSF 9088 Culinary Arts 1 course or our HOSF 9473 Culinary Arts 1 (Online) course. (An approved equivalent is also acceptable.)
Hours and Fees
Hours
24
Fee
$533.72, includes food used in class
Course Sections
CRN:
F19337
Delivery Method:
On Campus
Date(s):
–
Day(s):
Sa
Time:
1 – 5 p.m.
Location(s):
SJB (Room TBA)
Hours:
24
Fee:
$533.72, includes food used in class
- Contact Information
- Contact:
- Centre for Hospitality and Culinary Arts
- Email:
- cehospitality@georgebrown.ca
- Phone:
- Office Location(s):
Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.