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 Immersion^SM 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

Please note: If the start date that you are selecting is full, we will enroll you in the next available start date with that same schedule.

Schedule 1: Evening Schedule
Mondays & Wednesdays, 5:45pm – 10:45pm

Start	End	Price
January 13, 2009	January 20, 2009	$785

Amateur classes make great holiday gifts! Purchase a gift certificate now. 

We are always updating our course schedules. Please check back frequently for additional course dates. If you don’t see what you’re looking for, contact us at 888-324-CHEF.