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 |
| Pre-requisities: |
No Prerequisites required for this course
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