Charcuterie 2 HOSF 9386

On Campus

Our Charcuterie 2 course builds on the fundamental skills you developed in HOSF 9371 Charcuterie 1 by teaching you more refined and complex techniques. Learn to break down a variety of proteins (chicken, duck, pork, lamb and fish) to skilfully produce recipes including pâté en croûte, cured Arctic char, duck prosciutto, corned beef, duck leg confit, beef jerky, peameal bacon, boudin blanc and merguez sausages.

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 9371 Charcuterie 1 course. (An approved equivalent is also acceptable.)

Hours and Fees

Hours

24

Fee

$578.72, includes food used in class

Course Sections

There are no classes currently scheduled for this course; however, check back to see if we have developed additional schedules for the upcoming term.
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Contact:
Centre for Hospitality and Culinary Arts
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.