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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: $364.00, includes food used in class

  Hours: 24

    CRN Date Day Time Location Status
 
    F16998 20Sep14 - 01Nov14 Sa 8:30-12:30pm SJB CLOSED

    F17049 03Nov14 - 08Dec14 M 6:15-10:15pm SJB REGISTER now

    F17056 08Nov14 - 13Dec14 Sa 8:30-12:30pm SJB REGISTER now

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