Charcuterie 1 HOSF 9371 Email to a Friend As demand grows for handcrafted and artisanal foods, the art of butchery and charcuterie becomes an essential skill in the kitchen of the modern food lover. Our Charcuterie 1 course teaches you to how break down various proteins to create such delicious charcuterie as chicken liver pâté, duck terrine, lamb sausage, bratwurst, smoked salmon, cured bacon and more. Note(s) Course Essentials: You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class. Prerequisite(s) You must have completed our HOSF 9088 Culinary Arts 1 course. (An approved equivalent is also acceptable.) Contact Information 416-415-5000, ext. 2517 firstname.lastname@example.org Course Section(s) Available CRN: F16100 Date(s) Day(s) Time Building Room 05 Nov 2018 – 10 Dec 2018 M 6:15 – 10:15 p.m. SJB TBA Hours: 24 Fee: $433 (includes food used in class) Register Now CRN: W52318 Date(s) Day(s) Time Building Room 10 Jan 2019 – 14 Feb 2019 Th 6:15 – 10:15 p.m. SJB TBA Hours: 24 Fee: $433 (includes food used in class) Register Now Some courses require you to purchase a textbook. The cost of the textbook is not included in the course fee unless otherwise indicated. If there is a textbook assigned for this course, it will be listed on the bookstore website.