Jun 16, 2024  
2023-2024 Catalog 
    
Catalog Navigation
  Catalog Home

  General Information
  Public Notice and Compliance Statements
  2023-2024 Academic Calendar
  Admissions
  Earning Credit through Prior Learning Experience
  International Baccalaureate Diploma Program
  Core Requirements
  Distance Education
  Career Pathways
  Degree and Certificate Programs
  Continuing Education Workforce Development
  Course Descriptions
  Testing and Texas Success Initiative (TSI)
  Registration and Enrollment
  Financial Aid
  Tuition and Fees
  Student Success and Student Services
  Student Rights, Responsibilities, and Discipline
  Residency
  Records
  Grades and Transcripts
  Graduation
  ACC Phone/Email Directory
  Previous Catalogs
  Board of Regents, Administration and Staff
  Catalog Changes
  Maps
HELP
2023-2024 Catalog [ARCHIVED CATALOG]

CHEF 2336 - Charcuterie

CIP Code 120503

3 Course Credits

Advanced concepts in the construction of sausages, pates, and related force meat preparations.

2 Lecture Hours Per Week
4 Lab Hours Per Week
96 Contact Hours

Instructional Methods: LEC, LAB

Texas Higher Education Coordinating Board Workforce Education Course Manual (WECM) course