CART 044 — Charcuterie Units: 2
This course focuses on the total utilization concept and preparation of classical and modern charcuterie products, including terrines, pates, ballotines, and other forcemeats with their accompanying garnishes, sauces, and presentations. Plate presentation, mise en place, organization, and utilizing the fundamental techniques of cooking will be reinforced at all times. Lecture Hours: 18 Lab Hours: 54 Repeatable: No Grading: Letter Prerequisite: CART 040 CART 060 or concurrent enrollment. Advisory: None Limitation on enrollment: None Transfer Status: CSU Degree Applicable: AA/AS COD GE: None CalGETC: None
Prerequisites: CART 040, CART 060