Charcuterie and Artisanal Foods

• Hours: 1
• Credits: 0
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

This course will explore the scientific aspects of the art and craft of fresh meat preservation. Beginning with the historical relevance of traditional methods, and moving towards modern, scientific techniques, you will come to understand not only the 'how' but also the 'why' of cured meat products. You will take a deep dive into the ingredients and techniques used in the creation of whole muscle, comminuted, fermented and smoked preserved meat products. Formula balancing, curing agents (both natural and chemical), casing selection, heat treatment, raw material selection, and drying environment will all be explored.

• Hours: 42
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

The retail butcher experience has certainly evolved in the last few decades. In this course you will acquire the knowledge and skills to re-invigorate this dying art. You will acquire the competencies to incorporate nose to tail processing into your practice, finding creative ways to include lesser-known cuts in your display case, as well as techniques to utilize trim in value added products.

• Hours: 35
• Credits: 2
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

Embrace the seasonal rhythm of the food harvest by applying traditional techniques for canning, preserving and fermentation. Get the skills you need to make jams and jellies, hot sauces and barbeque sauces, pickled vegetables, mustards, chutneys, kimchi and sauerkraut, potted meats, and other preserves.

• Hours: 35
• Credits: 2
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

The concepts and philosophies of the Slow Food movement are critical to creating a sustainable, quality first food establishment. You will explore the extensive community of producers and farmers in our local region and acquire the skills necessary to seek out the same in your own home. The value of heritage breeds, grains, and produce will be at the forefront of this course as you learn to develop a sustainable sourcing practice.

• Hours: 35
• Credits: 2
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

This hands-on course will introduce the eight basic steps of cheesemaking and the chemical components that affect the process. Students will be taught the four major components of milk and their importance to cheesemaking as well as the functions, types and forms of starter cultures and the methods to monitor their activity and their effect on cheese development and aging.

• Hours: 35
• Credits: 2
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

This course will enable the students to learn various methods for cheese and dairy products sensory evaluation, such as flavour, smell, colour, texture. It will enable students to analyze and interpret the sensory evaluation of cheese that is required for cheese grading and cheese defects.

• Hours: 14
• Credits: 1
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

Though the art of curing meat did not originate in Italy, the evolution in this country has undoubtedly produced some of the most noteworthy products in this category. Throughout this course we will focus on the production of the 'Big 8'; guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto and salami, as well as several other Italian regional specialties.

• Hours: 35
• Credits: 2
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

In this advanced-level food safety program, students will learn the role of food production, foodservice, and the responsibilities of food retail leaders in measuring risks, setting policies, and training and supervising employees. Students will study food safety hazards, employee hygiene, temperature control, safe food handling during preparation and service, HAACP systems, cleaning, sanitizing, and regulatory agency standards and requirements.

• Hours: 28
• Credits: 2
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.