Charcuterie 1 HOSF 9371

On Campus

Our Charcuterie 1 course recognizes that, 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. Learn how to break down various proteins to create such delicious charcuterie as chicken liver pâté, duck terrine, lamb sausage, bratwurst, smoked salmon, cured bacon, and more.


Course Essentials:

You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class.


You must have completed our HOSF 9088 Culinary Arts 1 course or our HOSF 9473 Culinary Arts 1 (Online) course. (An approved equivalent is also acceptable.)

Hours and Fees




$521, includes food used in class

Course Sections

There are no classes currently scheduled for this course; however, check back soon to see if we have developed additional schedules. Additionally, registration opens up for 2024–25 academic year classes (September 2024 to August 2025) on Thursday, July 4, 2024.
If you would like to receive an email update for the 2024–25 academic year, complete our notification sign-up form. You will also receive reminders when each academic term starts, beginning with Fall 2024.
Centre for Hospitality and Culinary Arts
Office Location(s):

Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.