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 Information 416-415-5000, ext. 2517 firstname.lastname@example.org Web registration is temporarily unavailable between 31-MAY-16 10:30 pm and 31-MAY-16 11:30 pm Course Section(s) Available CRN: S83827 Date(s) Day(s) Time Building Room 07 May 2016 – 18 Jun 2016 Sa 8:30 a.m. – 12:30 p.m. SJB TBA Hours: 24 Fee: $398 (includes food used in class) CRN is Closed CRN: S83826 Date(s) Day(s) Time Building Room 14 Jun 2016 – 19 Jul 2016 Tu 6:15 – 10:15 p.m. SJB TBA Hours: 24 Fee: $398 (includes food used in class) No On-line Registration CRN: S83564 Date(s) Day(s) Time Building Room 20 Jun 2016 – 25 Jul 2016 M 6:15 – 10:15 p.m. SJB TBA Hours: 24 Fee: $398 (includes food used in class) No On-line Registration 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.