January 16 & 175:30 to 7:30 p.m.
Students will learn a variety of meat, poultry and fish fabrication techniques including carcass break-down into food service cuts. Additionally this course teaches meat curing, charcuterie preparation, advanced cooking procedures and modern plate presentation. Throughout the course students will practice zero waste food preparation techniques and make use of seasonal and local produce wherever possible.
January 16: Oshawa campus
January 17: Whitby campusExplore programs starting
in May or SeptemberRegister Now