Overview

Pork Butchery Basics

Have you ever wondered how to make bacon and where it comes from? In this course the incredible versatility of the pig will be examined. The basics of pork butchery will be explored by trimming sub-primal cuts and processing them into products such as chops, roasts, sausages and of course, bacon. Each student will take home the products they produce both fully cooked and ready to eat or fresh and ready for the freezer to be cooked at a later date. A cooler large enough to transport products is required each week. NOTE: To ensure that safe food handling practices are maintained in our kitchens closed toed, non-slip shoes will be required. Pants must be either a black slack style or culinary pant. No jeans, work out pants, or yoga pants are permitted. Hats, Aprons, and Course Manual, will be provided during your first class. All necessary knives and small wares are provided for you, however, upon registration, a list will be provided via email for anyone who wishes to maintain their own kits.

Course Code: 
FDMG-1091
Area of Interest: 
Culinary, Hospitality, Recreation & Tourism

 

Thank you for your interest in this course. At this time, there are no upcoming classes scheduled. New offerings in future terms will appear below so you are encouraged to check back again throughout the year. To inquire about when upcoming classes might be planned, please fill in the form on this page and we will respond shortly.