Nose to Tail Butchery

Code: CUL0020

Course description

This course focuses on teaching you some key butchery skills where the Chef will explain all the specific cuts of meat and show you the techniques required to portion down the pig.

Course details

Hours: 4
Credits: 0
Prerequisites: None
Corequisites: None
Fall 2019 registration opens July 8, 2019. Winter 2020 registration opens November 4, 2019.