• Fundamentals of Butchery HOSF 1221

    Our Fundamentals of Butchery course is designed to increase your repertoire of basic culinary skills through a series of theory classes and teacher-directed laboratory classes. Butcher a variety of meats for a variety of catering functions while learning about the trends of today's food service industry. Also learn the butchery techniques used in the banquet/catering industry for recipe development, plate presentations and kitchen management.

    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.

    Prerequisite(s)

    You must have completed our HOSF 1210 Culinary Foundations course and our HOSF 1217 Culinary Essentials course or approved equivalents.

    Full-time Equivalent(s)

    HOSF 1185

    Contact Information

    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.