FDST1423 — Charcuterie
FDST 1423 - Charcuterie FDST 1423 - Charcuterie Description Exposes students to the history and methods for processing and preserving meat products from a variety of cultures. Familiarizes students to the basic techniques and flavor profiles used in classic charcuterie items such as sausages, cured and smoked foods, and forcemeats. 75 Faculty Load Hour(s) Semesters all Spring ACTS Equivalent None Grade Mode A-F Learning