Courses and Descriptions


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.


CULI-1015 requires a minimum grade of B.
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Red River College Polytechnic endeavours to provide the most current version of all program and course information on this website. Please be advised that classes may be scheduled between 8:00 a.m. and 10:00 p.m. The College reserves the right to modify or cancel any course, program, process, or procedure without notice or prejudice. Fees may change without notice.