HRM-112 Charcuterie and Butchering

This course covers a broad range of cold foods typically prepared at upscale hotels, restaurants, retail shops and at catered functions. This class covers cured and smoked meats for seafood, sausage and forcemeat preparation. Proper methods to butcher meat will be examined. Cooking and smoking at various temperatures with appropriate use of brines and cures will be explored. Terrine, sausage, pâté and galantine preparation and presentation will be emphasized for both small and large-scale production. Lecture [2.00]. Lab [2.00].

Credits

3

Syllabus for this course.