Introduction to Butchery HOSF 9442

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 (Distance Learning)

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 (Distance Learning) course. (An approved equivalent is also acceptable.)

Hours and Fees

Hours

24

Fee

$636
(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.