Two Day Charcuterie Course
Participants must hold, or be working towards, a Certificate III in Commercial Cookery.
The accredited course fee includes all ingredients and training materials, plus a copy of “Charcuterie: The craft of salting, smoking and curing.”
Over the two days you will be taken through the skills required to hot smoke, dry cure, make sausages, Chorizo, Salami, Rillettes and Shaslik.
All product produced is included in the price, and can be taken home.
Predominately funded by the Department of State Growth, and delivered by Industrylink Training, the program covers the nationally accredited unit SITHCCC022 Prepare portion controlled meat cuts and meat products.
Programs running both in the north and south in 2017.
For further information, or to enrol, contact: