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Advanced Butchery-Charcuterie (CULI 2510)

 This course provides students with the knowledge and skills for identifying, processing and storing pork, lamb, veal, speciality poultry and speciality seafood. Building on previous courses, students identify cooking methods for various types of meat and seafood products. Students prepare a variety of cured and preserved items. Emphasis is placed on time management, communication, and teamwork skills, methods of work, preparation, service techniques and quality control.


CRN Fee Campus - Room Day(s) Time Date Instructor
44448 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1514
26-Mar-2018
to 19-Apr-2018
Krentz, Keith

To register for this course, check the information for your program: