Basic techniques including smoking and curing, for creating charcuterie, sausages and pates.
Course ID
60E
Department
Subject
Units
1
Requisites
PREREQ.: (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
Transfer code
CSU
Credit type
Credit/Degree Applicable
Lecture hours
Lec-17.5
Has field trips
0