CAHS 60E Charcuterie, Forcemeats, and Pates (1)
Lec-17.5
Credit, Degree Applicable
PREREQ.: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL); Completion of or concurrent enrollment in: CAHS 20A or CAHS 20B or CAHS 20C
Basic techniques including smoking and curing, for creating charcuterie, sausages and pates.
CSU
Offered on occasion

After successful completion of this course, students will be able to:

Find more details on this course in its official Course Outline of Record