CUL 340

Butchery and Charcuterie

College of Southern Nevada · UGRD · Fall 2026

1 section

Catalog description

This course is a study of proteins available to the modern chef. Lab work includes the breakdown of animal carcasses, salting, curing, smoking techniques and forcemeat production. Special attention will be paid to proper sanitation procedures.

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Class #southern_nevada-CUL340Fall 2026UGRD4 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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