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
DurationWhat You'll Learn
Who We Are
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.
Hands on demonstration of butchery and tasting menu of different cuts of beef
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.
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.
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.
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