TransfermaticCART at College of the Desert

    CART 44 - Charcuterie

    Recent Professors
    Not yet assigned
    Recent Semesters
    No scheduled sections on record
    Class Size
    Not published
    Credits
    2
    Prerequisite
    CART 040 and CART 060.
    Transfers To
    CSU
    Description
    This 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: None