Introduction to Butchery HOSF 9442

On Campus

Our Introduction to Butchery course helps you understand the theory behind basic butchery as you practice breaking down a wide variety of cuts of meat. Learn to take apart whole chickens and rabbits, lamb shoulders and legs, suckling pig and large cuts of beef and pork in order to prepare roasts, ribs, steaks, stewing meat, ground meat and more. Apply your hands-on butchery skills to cutting and tying meat for a variety of recipes that you can prepare at home.

Also check out our online course: HOSF 9478 Introduction to Butchery (Online)

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.

Prerequisites

You must have completed our HOSF 9124 Knife Skills course or our HOSF 9482 Knife Skills (Online) course. (An approved equivalent is also acceptable.)

Hours and Fees

Hours

24

Fee

$726, includes food used in class

Course Sections

CRN:
F16907
Delivery Method: On Campus
CRN:
W53464
Delivery Method: On Campus
Contact:
Centre for Hospitality and Culinary Arts
Phone:
Location(s):

Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.