NWCCD 2012-13 Catalog 
    
    Mar 28, 2024  
NWCCD 2012-13 Catalog [This is an Archived Catalog.]

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CULA 2600 - Charcuterie


This course takes a systems approach to the planning and preparation of sausages and other cold food preparation techniques as an alternative to other conventional types of food preparation.  Cold kitchen principles are thoroughly covered for sanitation, menu planning, purchasing, preparation, presentation, and storage of cold foods.  Students tailor the guidelines of cold food preparation to fit the specific needs of any operation.

Credits: 3

Lecture/Lab Hours: 3 lecture/lab hrs/week

Comments: Prior to Fall 2010, CULA 2600 was listed as Garde Manger II



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