Introduction to Butchery HOSF 9442 New Email to a Friend Through our Introduction to Butchery course, understand the theory behind basic butchery as you practice breaking down a wide variety of cuts of meat. Learn to take apart whole chickens and rabbits, lamb shoulders and legs, suckling pig and large cuts of beef and pork in order to prepare roasts, ribs, steaks, stewing meat, ground meat and more. Apply your hands-on butchery skills to cutting and tying meat for a variety of recipes that you can prepare at home. 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 9124 Knife Skills course or an approved equivalent. Contact Information 416-415-5000, ext. 2517 firstname.lastname@example.org Course Section(s) Available CRN: W53409 Date(s) Day(s) Time Building Room 01 Mar 2017 – 05 Apr 2017 W 6:15 – 10:15 p.m. SJB TBA Hours: 24 Fee: $628 (includes food used in class) CRN is Closed CRN: S83487 Date(s) Day(s) Time Building Room 24 Jun 2017 – 12 Aug 2017 Sa 8:30 a.m. – 12:30 p.m. SJB TBA Hours: 24 Fee: $628 (includes food used in class) 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.