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 on-campus course: HOSF 9442 Introduction to Butchery
Hours and Fees
- Contact Information
- Centre for Hospitality and Culinary Arts