The Art of Charcutrie
This course is listed under the following fields of study:
This comprehensive, professional-level practical/hands-on course instructs you on the art of making sausages and cured meats. Charcuterie has been practised since the 15th century but in recent years interest has escalated in this artisanal specialty. Pates, cured meats, terrines and gourmet sausages are staples at upscale restaurants, as well as cocktail and dinner parties. Modern charcutires have introduced new and exciting techniques and flavours for delicious and even healthy charcuterie. Learn the art of curing and brining, smoking, terrines, pates, sausages, herbs and seasonings, sauces and relishes, as well as tools of the trade, kitchen equipment and sanitation.
All sections for this course are in progress.