Game Butchery Basics

Satisfy your inner hunter. In this course, the focus will be on the fundamentals of butchery of both furred and feathered game - rabbit, duck, and venison to name a few. The students will have the opportunity to broaden their repertoire beyond traditional protein options and learn firsthand about the differences between cooking game meats, how to best match flavours and determining the most appropriate cooking methods for a variety of cuts. 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: 
Area of Interest: 
Culinary, Hospitality, Recreation & Tourism

Course Offerings

Summer 2020

May 14, 2020 to June 18, 2020
Campus Code:
London - Downtown
Days & Times: Thu 6:00PM - 9:00PM
Section Number: 01LC
Refund Policy: 3 days before first class