Course Code: CULN 233
Academic Year: 2017-2018
"Charcuterie is a menu mainstay across the country, and now innovative chefs are taking cured meats and charcuterie beyond the basics" - Pork Food Service, 2016. This advanced course uses contemporary level food presentation and styling techniques. Students become familiar with various butchery processes of meat and a variety of gardemanger techniques. These various cuts are used together with current and traditional methods and styles of preparation with the appropriate garnishes, suitable vegetables and potatoes. Students practice using dough in the production of pies and pates. Students also develop skills in the making of galantines and terrines.