Fundamentals of Butchery HOSF 1221 Email to a Friend Our Fundamentals of Butchery course is designed for aspiring cooks and chefs who want to increase their repertoire of basic butchery skills. This culinary course is presented through a combination of theory classes and teacher-directed culinary labs. Learn about the various cuts of poultry, lamb, pork, beef, veal and fish used in professional kitchens. Practice butchering different varieties of meats, learn sausage-making techniques and study the safe and hygienic handling of butchery lab equipment. Note(s) Course Essentials: 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, CMDI 1185 Contact Information 416-415-5000, ext. 2517 email@example.com Course Section(s) Available There are no classes currently scheduled for this course. Check back later to see if we have developed additional schedules for this fall and winter (through to April). If you would like to receive an email notification when the spring/summer term (May to August) is released, complete our sign-up form. 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.