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 CRN: W52508 Date(s) Day(s) Time Building Room 10 Jan 2018 – 21 Feb 2018 W 6:15 – 10:15 p.m. SJB TBA Hours: 28 Fee: $365 Register Now 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.