Butchery: Processing of Beef, Poultry, and Seafood
DurationWhat You Will Learn
Located in the heart of Vancouver, British Columbia, VCC helps students gain skills and knowledge to make a difference in the world.
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.
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.
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...
Prepare for a career in the in-demand meat processing industry with the Meat Processing Certificate program.
Students learn essential skills of de-boning, meat cutting, and meat portioning based on common market forms including proper storage procedures. Cookery skills are developed by using applicable cooking techniques suitable for meat, poultry and offals.
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