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. Hats and Aprons will be provided during your first class. A list of required tools and knives will be provided on your receipt when registering.

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

Course Offerings

Fall 2019

September 12, 2019 to October 17, 2019
Campus Code:
London - Downtown
Days & Times: Thu 7:00PM - 9:00PM
Section Number: 01LC