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  Charcuterie I

  HOSF 9371

 

formerly Butchery and Charcuterie
As food culture leads us away from the processed and back toward the handcrafted, the art of butchery and charcuterie becomes an essential cooking skill in the kitchen of the modern food lover. Learn to butcher and break down various proteins to create delicious charcuterie.

Note(s):

You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class.


  Prerequisites: You must have completed HOSF 9088 (Culinary Arts I) or an approved equivalent.

  Fee: $359.00, includes food used in class

  Hours: 24

    CRN Date Day Time Location Status
 
    S83709 10May14 - 21Jun14 Sa 8:30-12:30pm SJB REGISTER now

    S83928 28Jun14 - 09Aug14 Sa 8:30-12:30pm SJB REGISTER now

  Questions about this course?
416-415-5000, ext. 2517
or e-mail: cehospitality@georgebrown.ca