Transfers ToCSUDescriptionThis laboratory course is an intermediate course in meat preservation process and charcuterie. The laboratory class emphasizes forced, cured, smoked, and aged meats. The art of charcuterie is also presented. Students learn the processes mold takes when transforming and preserving meat. The course covers the proper Hazard Analysis Critical Control Point (HACCP) plan and sanitation required by the local health authority. This course is for students pursuing a career in culinary arts/culinary management and specialized training in meat preservation processes.Usually HeldWed Thu 2:25pm–3:50pm, Wed Thu 4:00pm–5:25pm, Wed Thu 5:35pm–7:00pm, Wed Thu 7:10pm–8:25pm 