CHEF2336 — Charcuterie
CHEF 2336 - Charcuterie CHEF 2336 - Charcuterie Advanced concepts in the construction of sausages, pates, and related force meat preparations. Lab Required: Yes Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals. Type of Course: Workforce
Prerequisites: CHEF1301, CHEF1305, CHEF2331