Fundamentals of Butchery HOSF 1221
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
Disclaimer: Continuing Education courses do not have a intersession (reading) week.
Note(s)
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.
Full Time Equivalent
CMDI 1185
HOSF 1185
Hours and Fees
Hours
28
Fee
$593.80
Course Sections
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.
If you would like to receive an email update for the future 2025–26 academic year, complete our notification sign-up form. You will also receive reminders when each academic term starts, beginning with Fall 2025.
If you would like to receive an email update for the future 2025–26 academic year, complete our notification sign-up form. You will also receive reminders when each academic term starts, beginning with Fall 2025.
Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.