CAHS 60E - Charcuterie, Forcemeats, and Pates
- Recent Professors
- Not yet assigned
- Recent Semesters
- No scheduled sections on record
- Class Size
- Not published
- Credits
- 1
- Prerequisite
- (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL); Completion of or concurrent enrollment in: CAHS 20A or CAHS 20B or CAHS 20C
- Transfers To
- CSU
- Description
- 10NL); Completion of or concurrent enrollment in: CAHS 20A or CAHS 20B or CAHS 20C Basic techniques including smoking and curing, for creating charcute- rie, sausages and pates. CSU