Fundamentals of Butchery HOSF 1221

On Campus

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.


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.

Additional Information

Disclaimer: Continuing Education courses do not have a reading (intersession) week.

Full Time Equivalent

CMDI 1185
HOSF 1185

Hours and Fees




$441, includes food used in class

Course Sections

There are no classes currently scheduled for this course; however, check back soon to see if we have developed additional schedules.
If you would like to receive an email update for the 2024–25 academic year, complete our notification sign-up form. You will also receive reminders when each academic term starts, beginning with Winter 2024.
Centre for Hospitality and Culinary Arts
Office Location(s):

Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.