CHARCUTERIE, PÂTES & MORE - 15 HOURS
OVERVIEW | START DATES+TUITION | APPLY NOW
overview
 Imagine a picnic basket brimming with pâtés and proscuitto…a brunch of sausages and bacon—all created in your own kitchen! Charcuterie, Pâtés & More will immerse you in the age-old art of charcuterie, giving you the skills to make a mélange of meat delicacies yourself in just three short sessions.
Dressed in chef’s whites, you’ll enjoy the same world-class facilities, learn from distinguished Chef-Instructors using the hands-on Total ImmersionSM training method that The FCI is famous for. And, with our intensive approach, getting a taste of life as a charcutier doesn’t have to take a big bite out of your schedule.
You'll be amazed how much you'll gain in just 15 class hours, as your Chef-Instructors share the techniques, tips and trade secrets that took them years to learn. As a result of taking Charcuterie, Pâtés & More you will acquire:
- How to make your own fresh cured bacon, proscuitto, fresh and dry-cured sausages, pâtés, pork rillettes, and duck ham and confit
- A history of charcuterie, plus pig anatomy and butchery
- Various methods of salting, smoking, and curing
- How to work with seasonings, casings, and more
start dates + tuition
Please note: Classes are limited and tend to fill quickly. If the class you select is full, we'll enroll you in the next available class with the same schedule.
Check back frequently since we are constantly updating our course schedules. Or contact us at 888.324.2433 for additional start dates.
Saturday Schedule
Saturdays, 9:30am - 2:30pm
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Price |
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| October 9, 2010 |
October 23, 2010 |
$785 |
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Tuition includes application fee, uniform, utensil kit, books and supplies, and daily "family meal" prepared by culinary program students.
 
Amateur Courses make great gifts! Purchase a gift certificate now.
Although The FCI is accredited by the ACCSC, Amateur Courses at The FCI do not fall within the scope of the commission's accreditation. Amateur Courses are designed for personal enrichment and are not intended to qualify a student for employment. |
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If you teach people technique, they know how to cook. |
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Jacques Pépin
Dean of Special Programs |
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