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 Course Section(s) Available CRN: S83310 Date(s) Day(s) Time Building Room 06 May 2017 – 17 Jun 2017 Sa 8:30 a.m. – 12:30 p.m. SJB TBA Hours: 24 Fee: $403 (includes food used in class) CRN is Closed CRN: S83311 Date(s) Day(s) Time Building Room 22 Jun 2017 – 27 Jul 2017 Th 6:15 – 10:15 p.m. SJB TBA Hours: 24 Fee: $403 (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.