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.
DurationThis 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.
This program of “the basics” will guide everyone from the amateur cook to our self-proclaimed home gourmets. Our chefs will help you learn to be comfortable and confident in the kitchen.
Discover the art of sausage making with the talented Elyse Chatterton, a skilled member of the Canadian World Butcher Challenge team! In this hands-on workshop Elyse, drawing on her experience as a British craft butcher,
In this cooking class you'll learn the techniques you need to cook your meat to the right color, butcher your cuts and what to do with the leftovers and scraps.
Will allow you to acquire the knowledge, skills and attitudes necessary to prepare and maintain butchery tools and equipment, receive meat and products, cut up carcasses, quarters and pieces of meat, make detail cuts and prepare meats including offal and complementary products, provide customer ser...
Once you fillet your first fish you’re going to go down the the docks and fillet just for fun.
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