• Charcuterie 2 HOSF 9386

    Our Charcuterie 2 course builds on the fundamental skills you developed in HOSF 9371 Charcuterie 1 by teaching you more refined and complex techniques. Learn to break down a variety of proteins (chicken, duck, pork, lamb and fish) to skilfully produce recipes including pâté en croûte, cured Arctic char, duck prosciutto, corned beef, duck leg confit, beef jerky, peameal bacon, boudin blanc and merguez sausages.


    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.


    You must have completed our HOSF 9371 Charcuterie 1 course. (An approved equivalent is also acceptable.)

    Contact Information

    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.