Student will delve into the world of fine cheeses and cured meats, learning about their origins, production methods, flavor profiles, and pairing possibilities. The course will cover topics such as the history of cheese and charcuterie, the art of cheese making, the science behind curing meats, and the cultural significance of these delicacies. Through hands-on demonstrations and tastings, students would have the opportunity to sample a variety of cheeses and charcuterie from around the world, gaining an appreciation for the diversity and complexity of flavors. the course would aim to foster a sense of culinary curiosity and appreciation among students, empowering them to confidently select, serve, and enjoy cheese and charcuterie in social gatherings and everyday meals.

Please arrive to the Institute for the Culinary Arts (Building 22 on MCC's Fort Omaha Campus) 15 minutes before the class begins, and the Chef Instructor will escort you to your classroom.