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.

 

Additional Information

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.

 

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