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CART 044CHARCUTERIE
College of the Desert · 2 credits
Catalog
This course focuses on the total utilization concept and preparation of classical and modern charcuterie products, including terrines, pates, ballotines, and other forcemeats with their accompanying garnishes, sauces, and presentations. Plate presentation, mise en place, organization, and utilizing the fundamental techniques of cooking will be reinforced at all times.
Recent sections
Fall 2026 · 1 section
Aug 31 – Dec 18
| Section | Days & time | Location | Instructor |
|---|---|---|---|
| 1094Class #0305907 | Mo We · 3:30 – 3:50 PMMo We · 4:00 – 5:20 PM | Liberal Arts Building 9ALiberal Arts Building 6 | Romanello, Bruno O. |