Fundamentals of Butchery HOSF 1221 Email to a Friend Our Fundamentals of Butchery course is designed to increase your repertoire of basic butchery skills through a series of theory classes and teacher-directed laboratory classes. Learn about various cuts of poultry, lamb, pork, beef, veal and fish. Practice butchering different varieties of meats, sausage-making techniques and the safe and hygienic handling of equipment used in the butchery lab. Note(s) You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class. Full-time Equivalent(s) HOSF 1185 Contact Information 416-415-5000, ext. 2517 firstname.lastname@example.org Course Section(s) Available Class dates and registration for the upcoming year (September 2018 to August 2019) will be available on this website on Wednesday, July 4, 2018. Please visit this page again on that date. 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.