A global perspective on basic techniques of sausage making, including curing, smoking, and making forcemeats.

Course ID
60S
Department
Culinary Arts & Hospitality
Subject
Culinary Arts & Hospitality
Units
1
Requisites

PREREQ: CAHS 10A and CAHS 10B; Completion of or concurrent enrollment in: CAHS 20A or CAHS 20B or CSST 9650 or CSST 9651

Transfer code
CSU
Credit type
Credit/Degree Applicable
Lecture hours
Lec-17.5
Has field trips
0