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. |
| Notes | |
| Contact Telephone | 416-289-5207 |
| Contact E-mail | ce@centennialcollege.ca |
| Associated Programs |
Upcoming Intake
There are no sections for this course at this time.