Registration in a program is done on a course-by-course basis each term. The expected availability of courses is displayed below but may change throughout the year. Click on the arrows below to confirm upcoming course offerings and to add a course to your online shopping cart. For assistance, please use the inquiry form on this page or call 519-452-4277.

Overview

Program Description

With an increased focus on field to fork cooking and a desire to be more aware of where our food products come from, butchery is becoming a skill that more and more people want to learn. For cooking enthusiasts wanting to create more interesting dishes and save some money, to hunters wanting to learn how to break down a carcass, or better understand meat grading and inspection Butchery Basics has something for everyone.  Through a blend of butchering and cooking, students will develop knife skills, and learn how to butcher traditional and specialty cuts of meat from a wide variety animals such as beef, lamb, pork, poultry, fish and game. Each week students will focus on different cuts and recipes and will be able to take home all products prepared in class. 

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.
Please note: This program has been suspended until Winter 2024

Courses

Program Requirements

Level 1
Take all of the following Mandatory Courses:
Expected Availability
CreditsFall Winter Summer
Beef Butchery BasicsFDMG-10881YesYes
In this course, students will learn the basics of beef butchery. Trimming sub-primal cuts and processing them into products such as steaks and hand tied roasts using traditional butchery techniques. Students will apply this knowledge by cooking beef using a variety of cooking methods and learning how to time cooking to reach the desired doneness - grilling the perfect steak, braising and roasting techniques will all be covered. 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.
Lamb Butchery BasicsFDMG-10891YesYes
In this course, students will learn about the basics of lamb butchery. Techniques covered include trimming larger sub-primal cuts into ready to cook products including chops, shanks, boneless leg of lamb and a "Frenched" rack of lamb. Students will learn how to cook lamb products to on a weekly basis using a variety of cooking methods and ingredients designed to complement the complex flavour of lamb. 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.
Poultry Butchery BasicsFDMG-10901YesYes
Students will learn more about one of the most popular meat products in the world. Preparing chicken and turkey cuts in in order to instill confidence and understanding of the structure and composition of poultry meats. Techniques covered will include the classic "8 cut" chicken, preparing skinless and boneless poultry and how to properly stuff a chicken breast. Students will also prepare marinades and spice rubs suitable for poultry. 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.
Pork Butchery BasicsFDMG-10911YesYes
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.
Game Butchery BasicsFDMG-10921YesYes
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.
Fishmonger BasicsFDMG-10931YesYes
In this course students will be exposed to a variety of fish, shellfish and crustaceans as they explore basic fishmonger skills and cooking methods. An emphasis will be placed on identifying different species and types of seafood and their properties. The procurement of live seafood, how to inspect for quality, and safe handling and storage will also be discussed. 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.

Program Residency
Students Must Complete a Minimum of 2 credits in this
program at Fanshawe College to meet the Program Residency
requirement and graduate from this program

Program Details

Program Code
BTB1
Delivery
In Class
Part-Time
Topic Area
Culinary and Hospitality