This course offers a hands-on lesson in meat and traditional butchery skills. This is a demonstration of butchery from a whole animal, and an opportunity to develop skills in light butchery, and how to get the best out of different cuts of meat. You will learn about the structure of meat, how to choose the best cuts for dishes, and how to be discerning about the quality of the meat you cook with. There will be an opportunity at the completion of the course to purchase prepared products to cook at home. All basic materials will be supplied throughout the course.
Recruitment - if we do not recruit to our target numbers we may need to merge courses on different dates. You may defer to the next course or request a refund. Please refer to the Adult Course Guide for information on refunds.
Why study at Cambridge Regional College?
Excellent kitchens and industry standard equipment.
Experienced tutors who are also professional chefs.
There are no entry requirements for this course. Non-slip closed footwear must be worn at all times in the training kitchens, with long hair tied back.
You could progress onto other Culinary Arts courses at Cambridge Regional College.
We want you to achieve to the very best of your ability at CRC – If you need any additional support, speak to your tutor or ask at the Hub on the main mall for further information how we can help you achieve your goals.
Informal verbal assessment will take place during each session on a one-to-one or group presentation/critique basis.