 - 3 CLASSES
OVERVIEW | CALENDAR+FEES | APPLY NOW
 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
 
Schedule 1: Evening Schedule
Mondays & Wednesdays, 5:45pm – 10:45pm
| Start |
End |
Cost |
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| October 29, 2008 |
November 5, 2008 |
$785 |
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The FCI's Amateur courses are not accredited by ACCSCT and are designed for personal enrichment. They 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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