Artisan Butchery & Charcuterie Applications

FHD295

Introduction to fabrication and artisan butchery, applied to a variety of common and specialty proteins, based on market form. Craftsmanship, applying classic and contemporary charcuterie techniques and garde manger skills resulting in project presentation. Planning, utilization and presentation with consideration for profit incentives. As needed.

1 Credit: 0 Lecture, 3 Lab

Corequisites:
FHD125

Prerequisites:
FHD117 and FHD118