Charcuterie II HOSF 9386 Email to a Friend Our Charcuterie II course builds on the fundamental skills you developed in HOSF 9371 (Charcuterie I) 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. 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 9371 Charcuterie I course or an approved equivalent. Contact Information 416-415-5000, ext. 2517 email@example.com Course Section(s) Available Class dates and registration for the upcoming year (September 2017 to August 2018) will be available on this website in early July 2017. Please visit this page again at that time. 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.