FULL-TIME | WINNIPEG LOCATIONS CULAF-DP Culinary Arts

Courses and Descriptions

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.

Prerequisites

CULI-1015 requires a minimum grade of B.
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