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 email@example.com Course Section(s) Available Class dates and registration for the Fall 2020 term (September to December) will open today (Tuesday, July 14, 2020) at noon (12 p.m.). Please visit this page again after that time. Class dates and registration for the Winter 2021 term (January to April) will be available at a later date. If you would like to receive an email notification when the winter term is released, complete our sign-up form. 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.