Charcuterie and Butchering

Catalog description

This course covers a broad range of cold foods typically prepared at upscale hotels, restaurants,retail shops and catered functions. This class covers cured and smoked meats for seafood, sausage and forcemeat preparation. Proper methods will be examined. Cooking and smoking at various temperatures with appropriate use of brines and cures will be explored. Terrine, sausage, pate and galantine preparation and presentation will be emphaszied for both small and large-scale production.