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.
Retail Butchery (DEP) course is offered by 24-Juin Professional Training Cente. 24-Juin Professional Training Center offers its customers more than 40 training programs in several establishments, in different sectors of activity.
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,
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
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.
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.
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