CHEF2336 — Charcuterie

96 hours

CHEF 2336 - Charcuterie CHEF 2336 - Charcuterie CIP Code 120503 3 Course Credits Advanced concepts in the construction of sausages, pates, and related force meat preparations. 2

Part of

• Culinary Arts (TDCJ), A.A.S.
• Culinary Arts, A.A.S.
• Culinary Arts Certificate (TDCJ), CERT2
• Culinary Arts Certificate, CERT2

Source ↗

← back to alvin catalog