Butchery Theory Fundamentals HOSF 9558
New
Online
Our Butchery Theory Fundamentals course helps increase your basic butchery knowledge. Each module takes you on an exciting interactive journey, from farm to table, as you explore various cuts of poultry, pork, lamb, veal, beef, game, and fish. Explore tools, techniques, equipment, and butchering methods, and study the safe and hygienic handling of butchery equipment. Meet farmers, chefs, and butchers as you learn how to identify the location of primal, sub-primal, and fabricated market cuts and how to suggest the appropriate cooking methods to match the fabricated protein cuts.
Hours and Fees
Hours
21
Fee
$184.91
Course Sections
CRN:
W57081
Delivery Method:
Teacher-led Online
Date(s):
–
Day(s):
Th
Time:
6:30 – 10 p.m.
Location(s):
Hours:
21
Fee:
$184.91
CRN Delivery Method Note:
Teacher-led online classes use a learning management system (LMS) and videoconferencing software (which may require a camera and a microphone). A welcome letter with details about the LMS will be emailed to you.
- Contact Information
- Contact:
- Centre for Hospitality and Culinary Arts
- Email:
- cehospitality@georgebrown.ca
- Phone:
- Office 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.