Recent SemestersFall 2026, Spring 2026, Spring 2025, Spring 2023, Spring 2022Class Size18 studentsCredits1PrerequisiteCA 117A and CA 113 . Transfers ToCSUDescriptionLecture/Lab course that will cover advanced techniques in the principles and production of prepared meat products such as sausages, pâtés, terrines, galantines, bacon, hams and confits. These processes were originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes. The modern culinary scene is reviving the art of Charcuterie and these products can be found in every style of professional food service.Usually HeldFri 8:30am–9:45am, Tue 5:30pm–6:20pm, Wed 2:00pm–2:50pm, Wed 3:00pm–4:30pm 