Kapiolani Community College offers course in charcuterie

Estimates from the Pew Research Center suggest that community colleges enroll close to half - or more than 6 million - of all U.S. undergraduates. These institutions typically offer small class sizes and unique courses.

For example, Kapiolani Community College (KCC) in Hawaii launched a class in charcuterie, which is taught by a famous chef. Honolulu Magazine reports that Bruce Aidells - who is known for authoring 11 cookbooks as well as articles in Bon Appetit, Eating Well, Food and Wine, Gourmet, Real Food as well as Cooking Light magazines - will be facilitating a course on the art of making prepared meats, such as hams, bacon, sausages, pâtés and terrines.

"Charcuterie is the hottest trend among chefs these days," Aidell told the news source. "More and more are embracing the idea of using the whole animal. Plus customers love it."

He added that, "the term is French, but, of course, it includes Italy. Thanks to Mario Battali, Italian chefs are now all preparing their own salumi."

Aidell also has a line of gourmet sausages in supermarkets throughout the U.S.

According to the U.S. Bureau of Labor Statistics, formal training for chefs can take place at community colleges, technical and culinary arts schools or four-year colleges that offer degrees in hospitality. 

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