This course is designed to build on the skills developed in Culinary I. Focus is placed on leading sauces and reductions, butchery, and the application of cooking methods for pork, beef, lamb, and other meats.
This Course Is Designed To Build On The Skills Developed In Culinary I.
Focus is placed on leading sauces and reductions, butchery, and the application of cooking methods for pork, beef, lamb, and other meats.
N.B.C.C. Campuses Are Located In Mi’kmaq, Wolastoq, And Peskotomuhkati Homelands.
The Retail Butchery program teaches you the processes and products associated with butchery tasks. From understanding the whole animal to exploring the finest cuts, students will learn all the skills necessary to take on a career in the food industry.
Once you fillet your first fish you’re going to go down the the docks and fillet just for fun.
Learn the art of whole chicken butchery, while also learning the fundamentals of knife sharpening. You will be supplied with 3 whole grain fed Q.C pasture raised chickens to learn on and take home.
Butcher, is it a job that interests you?  Acquire the knowledge, skills and attitudes necessary to prepare and maintain butcher's tools and equipment, receive meats and products, cut carcasses, quarters and pieces of meat and much more.
It will help you develop the skills you need to be successful in the meat-cutting industry. Our comprehensive curriculum and highly trained instructors will help you develop the professional skills you need for success in the industry.
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