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 firstname.lastname@example.org Course Section(s) Available CRN: W52058 Date(s) Day(s) Time Building Room 04 Mar 2017 – 08 Apr 2017 Sa 8:30 a.m. – 12:30 p.m. SJB TBA Hours: 24 Fee: $433 (includes food used in class) Register Now CRN: S83312 Date(s) Day(s) Time Building Room 19 Jun 2017 – 31 Jul 2017 M 6:15 – 10:15 p.m. SJB TBA Hours: 24 Fee: $433 (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.