Butchery

Code: CUL1550

Course description

This course is designed to increase the student's basic butchery skills through 7 weeks of theory and laboratory classes. Students will be introduced to primal and fabricated cuts of poultry, lamb, pork, beef and veal, charcuterie and fish. Students will practice butchering different varieties of meats, and the safe and hygienic handling of various equipment used.

Course details

Hours: 28
Credits: 2
Prerequisites: None
Corequisites: None
 
Start Date
Day/Time
Delivery
Campus
Cost
Availability
Start Date: May. 6, 2019
Day/Time: Mon. 8:00am – 9:00am Fri. 8:00am – 9:00am Mon. 9:00am – 12:00pm Fri. 9:00am – 12:00pm
Delivery: Classroom
Campus: Waterloo
Cost: $241.36
 
End date: Jun. 14, 2019
Hours: 28
Credits: 2
Prerequisites: None
Corequisites: None
Equivalent to: None
Fall 2019 registration opens July 8, 2019. Winter 2020 registration opens November 4, 2019.