Curing: Meats and Fish  MCCU-304

Course Name: Curing: Meats and Fish
Course Number: MCCU-304
Category: Hospitality
Description The art of butchery and charcuterie is an essential skill of the modern food lover and aspiring home cook. This charcuterie course teaches the basics of understanding various cuts of meat and creating various recipes such as chicken liver pâté, sausages, cured salmon, and smoked trout. This virtual video-rich course will show demonstrations for all of these recipes and techniques as well as preserving with fat, salt and smoke.
Associated Programs
7061 - Culinary: Back to Basics
No Prerequisites required for this course
Section Cost Term Dates Meeting Times Campus Action
No sections found for this course.
Legend for Days
M - Monday T - Tuesday W - WednesdayR - Thursday F - Friday S - Saturday U -Sunday
TBA - To Be Announced