Charcuterie 1 HOSF 9371

Inquiry Remind Me

Our Charcuterie 1 course recognizes that, as demand grows for handcrafted and artisanal foods, the art of butchery and charcuterie becomes an essential skill in the kitchen of the modern food lover. Learn how to break down various proteins to create such delicious charcuterie as chicken liver pâté, duck terrine, lamb sausage, bratwurst, smoked salmon, cured bacon, and more.

Prerequisites

You must have completed our HOSF 9088 Culinary Arts 1 course or our HOSF 9473 Culinary Arts 1 course. (An approved equivalent is also acceptable.)

Note(s)

Course Essentials:

You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class.

Hours

24

Fee

$533.72
Notify Me
There are no classes currently scheduled for this course; however, check back to see if we have developed additional schedules for the upcoming term. Classes for our 2025–26 academic year will launch in early July.
If you would like to receive an email update for the future 2025–26 academic year, complete our notification sign-up form. You will also receive reminders when each academic term starts, beginning with Fall 2025.
Contact Information
HC
Phone:
416-415-5000, ext. 2517
Office(s):
St. James Campus, 300 Adelaide St. E., Building B (SJB), Room 334

Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.