MEAT 351 - Advanced Charcuterie

Description
Advancing the art of charcuterie, this course integrates both theoretical knowledge and practical skills. Students learn advanced techniques in meat selection, butchery, seasoning formulation, curing, and aging. Emphasis is placed on fermentation, emulsification, and thermal processing, with a strong focus on food safety through the application of FSEP and HACCP guidelines.

3 Credits

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

Equivalents

Precluded Equivalents