Introduction to Butchery HOSF 9478

Online

Our Introduction to Butchery course helps you understand the theory behind basic butchery as you learn about 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.

Also check out our on-campus course: HOSF 9442 Introduction to Butchery

Prerequisites

You must have completed our HOSF 9124 Knife Skills course or our HOSF 9482 Knife Skills (Online) course. (An approved equivalent is also acceptable.)

Hours and Fees

Hours

24

Fee

$203.72

Course Sections

CRN:
F19561
Delivery Method: Teacher-led Online
Contact:
Centre for Hospitality and Culinary Arts
Phone:
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.