CUL 242 : Charcuterie

Transcript title

Charcuterie

Credits

4

Grade mode

Standard letter grades

Contact hours total

80

Other hours

80

Prerequisites

CUL 240.

Description

Learn professional skills in variations of hors d’oeuvres and savories, seasonings, condiments, stuffed meats and curing, pickling and smoking of meat, fish and poultry. Develop proficiency in sausage-making, pâtés, terrines, galantines, and stuffed meats. Prepare a variety of charcuterie products from fresh sausage to dry cured salamis.

Learning outcomes

1. Demonstrate advanced sausage production techniques.
2. Explain the importance of charcuterie products and related condiments on a modern menu.
3. Prepare wet and dry cures.
4. Demonstrate proper sanitation practices relating specifically to charcuterie.
5. Demonstrate hot and cold smoking techniques.
6. Prepare confits, terrines and forcemeats.

Content outline

Wet Curing
Dry Curing
Safety and Sanitation
Cold Smoking
Hot Smoking
Confit (preserved in fat).
Pellicle (dry surface of smoked proteins).
Buchery
Grind Method
Sausage Binders
Smoked Proteins
Dry Cured Meats
Fresh Sausage
Smoked Sausage
Sausage Stuffing
Seasoning
Emulsified Sausage
Understanding Salt
Forcemeats
Corning
Terrines
Gratin Forcemeats
Straight Forcemeats
Mousseline Forcemeats
Forcemeat Emulsion
Byproduct Utilization
Charcuterie on Modern Menus
Complimentary Condiments

Required materials

Requires textbook and culinary arts tool kit available at the COCC Bookstore.

Grading methods

Grades will be determined by daily competency based applied learning activities, midterm, and final exams.

Outside of
expected

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