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2024-2025 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