HOS 345 Charcuterie

This course examines the advanced aspects of charcuterie and includes forcemeats, mousses, sausages, cured meats, fish and poultry, and the basics of smoking as a flavoring and curing agent. This course has food and supplemental instructional fees. Prerequisite: CUL140 or CUL152. Lecture Hours: 25; Lab Hours: 40.