• Fundamentals of Butchery HOSF 1221

    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

    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.