CUL 109  Butchery & Charcuterie

3 Units (Degree Applicable)
Lecture: 36   Lab: 54
Prerequisite: HRM 52

Creation and preparation of artisanal meat products and charcuterie items. Examination, identification, and fabrication of poultry, beef, lamb, and pork. Emphasis on safety and sanitation practices. Students will gain experience with common charcuterie items, preparing sausages, utilizing curing methods, and hot and cold smoking methods.
Course Schedule

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