Immerse Yourself in the Art of Charcuterie
Wouldn’t it be an incredibly satisfying feeling to delight friends and family with beautifully arranged plates of pâtés, saucisson, and prosciutto—all made at home in your very own kitchen? At The FCI, you can learn the craft of the charcutier, from the same distinguished chef-instructors who teach our career students.
Invaluable Skills in Just 15 Hours
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. By following The FCI’s trademark Total ImmersionSM training method, you'll be amazed by how much you'll gain in just 15 class hours. Don your own set chef’s whites, and listen as your chef-instructors share the techniques, tips, and trade secrets that took them years to learn.
What You’ll Learn
As a result of taking Charcuterie & Pâtés you’ll acquire:
- The hands-on knowledge to make fresh-cured bacon, prosciutto, fresh and dry-cured sausages, pâtés, pork rillettes, and duck and ham confit
- A history of the traditions of charcuterie
- An overview of pig anatomy and butchery
- Various methods used to salt, smoke, and cure meats
- Techniques of working with seasonings, casings, and more