ONE DAY COURSE CURRICULUM
TWO DAY COURSE CURRICULUM

CHARCUTERIE

taught by Brian Polcyn

Cuisine University has held classes in many US cities the past two years. Many of the top chefs in each city were in attendance, including chefs from TV shows such as Hell’s Kitchen. Taste, Chopped and Top Chef. Plus, nationally known chefs such as David Burke, Morimoto, Michael White, Emeril, Bradley Ogden, Michael Tusk, Kevin Rathbun, Tim Keating and Scott Hunnel of Disney World, Kent Rathbun, George Fistrovich of Ritz Carlton, Naples, Dean Fearing, Greg/Gabrielle Denton, Michael Schwartz, Norm Van Aken, Anne Quatrano, Gerry Klaskala, Linton Hopkins and others have sent chefs to our classes.

CUISINE UNIVERSITY’S ONE OR TWO DAY CLASS INCLUDES THE FOLLOWING:

Whole Hog Butchery • Both USDA & European/Seam Butchery • Sausage making techniques • Proper use of Salt • Fermentation • Whole Muscle Cure • Ground Dry Cure • Uses of Salt, Nitrites and Nitrates • Numerous stories of Chef Polcyn’s travels to Italy & Spain * Pork products to take with you • Wine/Spirit or Beer Tastings w/Charcuterie • Breakfast and More.

Our one and two day class is a compressed version of Chef Polcyn’s six (6) week charcuterie class that he has taught for the last 18 years at Schoolcraft Culinary School in Livonia, Michigan. During the two day class we make 22/23 items such as, Cotechino, Mortadella, Porchetta di Testa, Zampone and many other items out of Chef Polcyn’s two books.

CURED CUISINE CLASS INCLUDES:

•    Class is a one (1) or two (2) day charcuterie and butchery class. See Curriculum PDFs above for more information.

•    Charcuterie items for those who have the ability to cure them will be handed out at the end of the class.

•    Wine, Spirit and/or Beer pairings and Q & A session at the end of each day.

UPCOMING EVENTS

september 2017

24sep9:00 am- 3:00 pmCHARCUTERIE (1 DAY CLASS - SUNDAY, 9/24/17)Virginia College in Greensboro, Greensboro, NC 27406

MORE DETAILS AND PRICING

CLASS REQUIREMENTS: Each attendee must bring their own knives, apron. & notepad.

PLEASE NOTE: Only still photos are allowed during the class.

No video or audio recording are allowed during the class. This is strictly enforced.

PLEASE NOTE: ACF Chefs who have taken our classes have received CE points.

CLASS SCHEDULE: (BOTH DAYS/LOCAL TIME)

Times are based on local time. Class times may be adjusted based on the location.
9:00 to 9:30 – (Breakfast) 9:30 to 2:00 – Class Period 2:00 to 3:00 Class Summary – Wine/Beer Pairing w/Charcuterie. There may be a chance where times change, please check the calendar above for the most accurate times.

PRICING:

Due to variations in travel expenses and shipping costs, prices slightly vary from city to city. Please select the date and class location for accurate pricing.
MAKE ALL CHECKS PAYABLE TO: CUISINE U

MAILING ADDRESS:

Cuisine U – 285 NW 9th Street Boca Raton, FL 33432

TO PAY BY CREDIT CARD, PLEASE CLICK ON THIS LINK: www.mkt.com/cuisine-u

CANCELLATION & REFUND POLICY: Due to the scheduling, logistics, and up front investment involved, we can only offer a 100% refund minus a 5% bank/credit card fees, if you cancel your class within 30 days of the date.

TO RECEIVE THE EARLY-REGISTRATION DISCOUNT YOU MUST PAY WITHIN 60 DAYS OF THE CLASS.
CANCELLATION/REFUND DATES: 100% – 5% bank/credit card fees – 30 Days Out

NO REFUNDS: Less Than 30 Days – AMOUNT CAN BE USED FOR FUTURE CLASSES.

GALLERY