Introduction to Butchery HOSF 9442 Email to a Friend Our Introduction to Butchery course helps you 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) Course Essentials: 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. (An approved equivalent is also acceptable.) Contact Information 416-415-5000, ext. 2517 email@example.com Course Section(s) Available CRN: W52559 Date(s) Day(s) Time Building Room 26 Feb 2020 – 01 Apr 2020 W 6:15 – 10:15 p.m. SJB TBA Hours: 24 Fee: $636 (includes food used in class) Register Now CRN: S83610 Date(s) Day(s) Time Building Room 07 May 2020 – 11 Jun 2020 Th 6:15 – 10:15 p.m. SJB TBA Hours: 24 Fee: $636 (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.