CULI-3001Charcuterie
Charcuterie items
are a staple in the culinary world and trends show a resurgence in the need for
these skills. This course is to provide fundamental knowledge of
the process, procedures and techniques of making a variety of Charcuterie
items. Applying the basic skills of cooking, students will work with a variety of tools and equipment to produce
items while working efficiently and
safely in a practical lab. Students will identify, prepare, cook and evaluate a
variety of pates, terrines, sausages, galantines, roulades, variety meats,
game meats, smoked products, aspics and reductions. Methodologies
include independent reflection and study, theoretical study and practical
application in a lab setting.
