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.
You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class.
Disclaimer: Continuing Education courses do not have a reading (intersession) week.
Full Time Equivalent
Hours and Fees
- Contact Information
- Centre for Hospitality and Culinary Arts