Charcuterie 1 HOSF 9371

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. Our Charcuterie 1 course teaches you to how break down various proteins to create such delicious charcuterie as chicken liver pâté, duck terrine, lamb sausage, bratwurst, smoked salmon, cured bacon and more.


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.


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

Hours and Fees




(includes food used in class)

Course Sections

There are no classes currently scheduled for this course. However, check back often to see if we have developed additional schedules for the fall term (through to December). If you would like to receive an email notification when our winter term (January to April 2022) is released, complete our notification sign-up form.

Contact Information


Centre for Hospitality and Culinary Arts

Some courses require you to purchase a textbook. The cost of the textbook is not included in the course fee unless otherwise indicated. If there is a textbook assigned for this course, it will be listed on the bookstore website.