Fundamentals of Butchery HOSF 1221 Email to a Friend 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 416-415-5000, ext. 2517 firstname.lastname@example.org Course Section(s) Available Class dates and registration for the upcoming year (September 2017 to August 2018) will be available on this website in early July 2017. Please visit this page again at that time. 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.