Charcuterie 2 HOSF 9386
On Campus
Our Charcuterie 2 course builds on the fundamental skills you developed in HOSF 9371 Charcuterie 1 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)
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.
Prerequisites
You must have completed our HOSF 9371 Charcuterie 1 course. (An approved equivalent is also acceptable.)
Hours and Fees
Hours
24
Fee
$578.72, includes food used in class
Course Sections
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If you would like to receive an email update for the future 2025–26 academic year, complete our notification sign-up form. You will also receive reminders when each academic term starts, beginning with Fall 2024.
- Contact Information
- Contact:
- Centre for Hospitality and Culinary Arts
- Email:
- cehospitality@georgebrown.ca
- Phone:
- Office Location(s):
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