Charcuterie I 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 I 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) 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 I course or an approved equivalent. Contact Information 416-415-5000, ext. 2517 email@example.com Web registration is temporarily unavailable due to a scheduled upgrade starting Friday, June 30, 2017, at 3:30 p.m. We apologize for the inconvenience. Please check back at a later time. Course Section(s) Available CRN: F16126 Date(s) Day(s) Time Building Room 06 Nov 2017 – 11 Dec 2017 M 6:15 – 10:15 p.m. SJB TBA Hours: 24 Fee: $428 (includes food used in class) Register Now CRN: W52369 Date(s) Day(s) Time Building Room 11 Jan 2018 – 15 Feb 2018 Th 6:15 – 10:15 p.m. SJB TBA Hours: 24 Fee: $428 (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.