Our Charcuterie 2 course builds on the fundamental skills you developed in HOSF 9371 Charcuterie 1 by teaching you more refined and complex techniques. Learn to break down a variety of proteins (chicken, duck, pork, lamb and fish) to skilfully produce recipes including pâté en croûte, cured Arctic char, duck prosciutto, corned beef, duck leg confit, beef jerky, peameal bacon, boudin blanc and merguez sausages.
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 9371 Charcuterie 1 course. (An approved equivalent is also acceptable.)
Hours and Fees
- Contact Information
- Centre for Hospitality and Culinary Arts