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
Date(s):
–
Day(s):
W
Time:
6:15 – 7:45 p.m.
Location(s):
plus the following
Date(s):
–
Time:
—
Location(s):
Hours:
24
Fee:
$203.72
CRN Delivery Method Note:
Teacher-led online classes use a learning management system (LMS) and videoconferencing software (which may require a camera and a microphone). A welcome letter with details about the LMS will be emailed to you. Self-directed online classes use a learning management system (LMS) and offer teacher email support. A welcome letter with details about the LMS will be emailed to you.
- Contact Information
- Contact:
- Centre for Hospitality and Culinary Arts
- Email:
- cehospitality@georgebrown.ca
- 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.