MEAT 350 - Artisanal Charcuterie

Description
Students are introduced to the rich culinary traditions of charcuterie from various cultures. The course explores a diverse range of products, including cured and processed meats such as salami, pâtés, terrines, and regional sausages, each reflecting the unique cultural heritage and local resources of its origin.

3 Credits

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

Equivalents

Precluded Equivalents