Culinary Institute of Charleston: Butchery and Charcuterie Cooking Class

Join our program and sign up for CUL 280 P01: Butchery and Charcuterie. Wednesdays and Thursdays. Lecture 8:00-9:50 am/Lab 10:00 am-12:50 pm. This course develops advanced skills in butchering of meat and poultry products. Students will learn to turn lesser-used cuts into artisan charcuteries, sausages and cured meats, and to break down primal cuts of beef, lamb, veal, pork and wild game, turning pieces into retail or restaurants cuts. Prerequisite CUL 112 or Fundamentals of Cooking I and II. You can apply to the college at www.tridenttech.edu. You can sign up online, see your advisor, call 843-820-5000, or come to the Palmer Campus Dean's Office (Suite 121, 66 Columbus St., Charleston). Questions? Contact Chef Dana Heider at 843-820-5000 or ZGFuYSAhIGhlaWRlciB8IHRyaWRlbnR0ZWNoICEgZWR1