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.
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.
Students learn all aspects of the retail meat cutting/butcher trade, as well as develop specialized industrial skills in high demand by local employers in the meat processing industry.
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...
What You'll Learn How to cut, trim and prepare standard cuts of meat How to grind meats and slice cooked meats How to cure, smoke, tenderize and preserve meat How to order and manage inventory. How to inspect, handle, prepare and store meat safely
A Hands-on Butchery Workshop With J Waldron Butchers
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