Introduction to Butchery HOSF 9478

Online

Our Introduction to Butchery course helps you understand the theory behind basic butchery as you learn about 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.

Also check out our in-class course: HOSF 9442 Introduction to Butchery

Note(s)

Course Delivery Method:

This is an online course delivered via Blackboard Learn.

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

$197

Course Sections

CRN:
F17416
Delivery Method: Online

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.