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.
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.
Additional Information
Disclaimer: Continuing Education courses do not have a reading (intersession) week.
Full Time Equivalent
CMDI 1185
HOSF 1185
Hours and Fees
Hours
28
Fee
$441, includes food used in class
Course Sections
There are no classes currently scheduled for this course; however, check back often to see if we have developed additional schedules for the upcoming term. If you would like to receive an email update when the fall term (September to December) begins and when the 2023–24 academic year (September 2023 to August 2024) becomes available and open for registration, complete our notification sign-up form.
- Contact Information
- Contact:
- Centre for Hospitality and Culinary Arts
- Email:
- cehospitality@georgebrown.ca
- Phone:
- Location(s):