Fundamentals of Butchery HOSF 1221

Our Fundamentals of Butchery course is designed for aspiring cooks and chefs who want to increase their repertoire of basic butchery skills. This culinary course is presented through a combination of theory classes and teacher-directed culinary labs. Learn about the various cuts of poultry, lamb, pork, beef, veal and fish used in professional kitchens. Practice butchering different varieties of meats, learn sausage-making techniques and study the safe and hygienic handling of butchery lab equipment.

Note(s)

Course Essentials:

You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class.

Full Time Equivalent

CMDI 1185
HOSF 1185

Hours and Fees

Hours

28

Fee

$376
(includes food used in class)

Course Sections

There are no classes currently scheduled for this course. However, check back often to see if we have developed additional schedules for the fall term (through to December). If you would like to receive an email notification when our winter term (January to April 2022) is released, complete our notification sign-up form.

Contact Information

Contact:

Centre for Hospitality and Culinary Arts

Some courses require you to purchase a textbook. The cost of the textbook is not included in the course fee unless otherwise indicated. If there is a textbook assigned for this course, it will be listed on the bookstore website.