Program Overview

Program Information

Overview

The Everyday Meat Cutting course is designed to teach essential knife skills and butchery techniques, allowing students to purchase meat in bulk and save money. Students will learn from a certified butcher how to process a whole chicken, break down larger cuts of pork and beef, tie a roast, and prepare and serve the meat.

Admission Requirements

• Students must be 18 years of age or older to register for this course.

Registration

• We recommend using a computer to complete the online registration process, as errors may occur when using a device such as a phone or tablet.

What You Need

• Most college-level courses require textbooks, which are not included in the course fees. It is the student's responsibility to purchase any required textbooks.

Learning Outcomes

Learning outcomes represent culminating demonstrations of learning and achievement. They describe performances that demonstrate significant integrated learning by graduates of the program.

• Program Information
  • Overview
  • Admission Requirements
  • Registration
  • What You Need
  • Learning Outcomes
• Alumni
• Testimonials

Course Details

• Code: GIC970
• Type: Part-Time
• Intake:
• Campus: Online
• Date: October 20, 2024
• Time: 9:00 am to 4:00 pm
• Location: Culinary Lab, Main Campus
• Note: Lunch is included

Course Objectives

• Leave the course with approximately $175 of meat
• Unlock insider secrets for maximizing value and minimizing waste when purchasing meat
• Explore budget-friendly cuts and learn how to shop smartly to stretch your dollar without compromising on quality
• Learn the basics of proper knife handling, from holding the knife correctly to executing precise cuts with ease
• Dive into the fascinating world of meat anatomy, gaining insight into the different cuts and their culinary potential
• Learn how to identify common cuts of beef, pork, chicken, and more, understanding their unique characteristics and flavor profiles
• Explore the versatility of various cuts and tips on creative ways to incorporate them into your cooking repertoire
• Learn how to tie a roast using butcher's twine