Transfers ToCSUDescriptionThis course focuses on the total utilization concept and preparation of classical and modern charcuterie products, including terrines, pates, ballotines, and other forcemeats with their accompanying garnishes, sauces, and presentations. Plate presentation, mise en place, organization, and utilizing the fundamental techniques of cooking will be reinforced at all times. Lecture Grading: Letter CART 040 and CART 060. Transfer Status: CSU Degree Applicable: AA/AS COD GE: None CalGETC: NoneUsually HeldMon Wed 3:30pm–3:50pm, Mon Wed 4:00pm–5:20pm 