CA 212 - Charcuterie

Prerequisite: CA 117A and CA 113.

Lecture/Lab course that will cover advanced techniques in the principles and production of prepared meat products such as sausages, pâtés, terrines, galantines, bacon, hams and confits. These processes were originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes. The modern culinary scene is reviving the art of Charcuterie and these products can be found in every style of professional food service.

Text Books/Course Materials
Important Section Information
Section Information as of 10-DEC-2024 10:12:01 PM

  • Title: CA 212 Charcuterie
  • CRN: 69662
  • Instructor: Charles Fredericks
  • Instructor: Charles Fredericks (Lab)
  • Section Corequisites: NONE
  • Bldg/Room: CC 108 Campus Center

    • Meeting Time
    F 08:30am - 09:45am 108 Campus Center 01/27/25 03/22/25
    F 09:50am - 01:15pm 108 Campus Center 01/27/25 03/22/25
    Seating Availability
    Waitlist Availability
    Capacity Taken Available Capacity Taken Available
    18 18 0 3 3 0
    Critical Dates for this Course
    Term: Spring 2025
    Last day to add class: 31-JAN-2025
    Last day to drop with an enrollment refund: 31-JAN-2025
    Last day to drop without a "W": 31-JAN-2025
    Last day to drop with a "W": 28-FEB-2025
    Census Date: 01-FEB-2025
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