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