CA 205 - Charcuterie and Protein Fabrication Skills Credit Hours: 2
Contact Hours: 5
Prerequisites/Other Requirements: C or Higher in the following courses: CA 111 and CA 209 and CA 114
English Prerequisites: None
Math Prerequisites: None
Corequisites: None
Description: In CA 205, the art of charcuterie takes center stage. Students immerse themselves in the intricate world of charcuterie, honing their skills in protein fabrication, portion control, and the critical importance of maintaining safe and sanitary practices.
From the irresistible sizzle of bacon to the exquisite perfection of sausages, students actively engage in hands-on experiences, crafting an array of culinary delights such as pates, terrines, breakfast meats, and an enticing selection of pickled, smoked, and cured items.
CA 205 extends beyond theoretical knowledge, transforming theory into practical skills by preparing the butchery necessities for various classes within the culinary program. This hands-on approach equips students with valuable protein fabrication skills, guiding students through selecting top-quality meats, fish, and poultry while understanding the nuances of quality and yield grades.
Course Fee: $40.00
Department Consent: No Department Consent Required
General Education Distribution Category Met: None
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