Butchery

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• Price: £ 175.00

Select Course Date:  Select Option Thu 09 Oct, 2008 Fri 30 Jan, 2009 Fri 27 Mar, 2009 Tue 28 Apr, 2009

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Our Butchery course is suitable for students who would like to learn the basics, get to grips with the different cuts of meat you can buy at your local butcher, and gain an understanding of the skills required in the art of Butchery. This is a huge subject and so we will be demonstrating as well as giving you hands-on experience during the day which is specially devised to show how to prepare meats and poultry for the oven.

The course is an ideal accompaniment to our Knife Skills course and we would expect students to have experience of using knives prior to joining the course.

Course Times: 

9.30am to 4pm

Duration: 

1 Day

Level: 

 Info

Skill Level 2 

You will cook regularly and feel confident working in your own kitchen, able to cook fish, a roast, a stew, an omlette, stir fry or a dinner party. You will work with more complex techniques and recipes than the level 1 courses, and once completed you will be able to produce delicious, well presented courses with confidence.

Skills you will learn

• Develop a basic understanding of butchery
• Develop a general knowledge of meat, poultry and game fabrication and portioning as it relates to retail and restaurant cuts
• Value the professional role of the butcher in the culinary field.
• Bone and roll belly pork
• Butcher whole chickens
• Bone and roll breasts of lamb
• Sausage making
• Pluck & Draw Game (when in season)

Student Feedback

"Many thanks for a brilliant day yesterday. I feel much more confident to wield a knife at a piece of meat now. Your good-humoured and approachable, but very professional style makes for a good learning atmosphere and the high teacher/pupil ratio was really helpful. You're good too, at keeping everyone on track without telling them off! I meant to say thank you to the washerup but failed to. I want one of those. Best wishes, and a hope to return soon." HD

Student Rating

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