Butchery Theory Fundamentals HOSF 9558
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Our Butchery Theory Fundamentals course helps increase your basic butchery knowledge. Each module takes you on an exciting interactive journey, from farm to table, as you explore various cuts of poultry, pork, lamb, veal, beef, game, and fish. Explore tools, techniques, equipment, and butchering methods, and study the safe and hygienic handling of butchery equipment. Meet farmers, chefs, and butchers as you learn how to identify the location of primal, sub-primal, and fabricated market cuts and how to suggest the appropriate cooking methods to match the fabricated protein cuts.
Hours and Fees
Hours
21
Fee
$184.91
There are no classes currently scheduled for this course; however, check back to see if we have developed additional schedules for the upcoming term. Classes for our 2025–26 academic year will launch in early July.
- Contact Information
- Contact Department:
- HC
- Email:
- cehospitality@georgebrown.ca
- Phone:
- 416-415-5000, ext. 2517
- Office Location(s):
- St. James Campus, 300 Adelaide St. E., Building B (SJB), Room 334
Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.