MEAT 250 - Introduction to Charcuterie

Description
Introduction to Charcuterie explores the specialized field of meat preservation, including techniques such as curing, smoking, and aging. Students gain foundational knowledge of charcuterie processes and develop an understanding of the importance of selecting appropriate cuts to achieve optimal product quality. Emphasis is placed on both technical skills and product knowledge to ensure customer satisfaction.

3 Credits

Time Guidelines
The standard instructional time for this course is 60 hours.

Equivalents

Precluded Equivalents