Charcuterie I HOSF 9371 Email to a Friend 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. Prerequisite(s) You must have completed HOSF 9088 (Culinary Arts I) or an approved equivalent. Contact Info 416-415-5000, ext. 2517 email@example.com CRN: F16710 Date(s) Day(s) Time Building Room 07 Nov 2015 – 12 Dec 2015 Sa 1 – 5 p.m. SJB TBA Hours: 24 Fee: $398 (includes food used in class) CRN is Closed CRN: W52128 Date(s) Day(s) Time Building Room 12 Jan 2016 – 16 Feb 2016 Tu 6:15 – 10:15 p.m. SJB TBA Hours: 24 Fee: $398 (includes food used in class) Register Now CRN: W52127 Date(s) Day(s) Time Building Room 16 Jan 2016 – 27 Feb 2016 Sa 8:30 a.m. – 12:30 p.m. SJB TBA Hours: 24 Fee: $398 (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.