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) 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 firstname.lastname@example.org Course Section(s) Available CRN: F16221 Date(s) Day(s) Time Building Room 03 Nov 2018 – 15 Dec 2018 Sa 1 – 5 p.m. SJB TBA Hours: 28 Fee: $375 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.