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.
Hands on demonstration of butchery and tasting menu of different cuts of beef
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.
Learn specialized skills in meat cutting and charcuterie, along with customer service and business management for a career as a butcher or meat inspector.
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.
Learn how to butcher with EatWild! We offer a comprehensive butchering workshop so you can build the confidence and skills needed to properly butcher an animal from the field to the table. In the first half of the workshop, we review field care techniques and we show you how to break down the anima...
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