416 289 5000
1-800-268-4419 (in Ontario)

P.O. Box 631 Station A
Toronto, ON, M1K 5E9

Curing: Meats and Fish

Course Code MCCU-304
Course Name Curing: Meats and Fish
Category Hospitality
Description The art of butchery and charcuterie is an essential skill of the modern food lover and aspiring home cook. This charcuterie course teaches the basics of understanding various cuts of meat and creating various recipes such as chicken liver pâté, sausages, cured salmon, and smoked trout. This virtual video-rich course will show demonstrations for all of these recipes and techniques as well as preserving with fat, salt and smoke.
Contact Telephone 416-289-5207
Contact E-mail
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Section Cost Semester Start Date End Date Meeting Times Campus
There are no sections for this course at this time.
Legend for Days
M - Monday T - Tuesday W - Wednesday R - Thursday F - Friday S - Saturday U - Sunday
TBA - To Be Announced