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