Registration in a part-time program is done on a course-by-course basis. Select available courses to your online shopping cart. If a course is not showing any upcoming start dates, please check back next term or contact the academic school to find out when it might be offered. For assistance, please contact Part-Time Studies at parttimestudies@fanshawec.ca or 519-452-4444.

  • 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. 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.

     

  • Courses

    Program Requirements

    Level 1 Credits
    Take all of the following Mandatory Courses:
    FDMG-1088 Beef Butchery Basics 1
    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.
    FDMG-1089 Lamb Butchery Basics 1
    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, Hats, Aprons, Chef Jackets and black non-slip shoes will be required. A list of required tools will be provided on your receipt when registering. Uniform pieces can be purchased at the Bookstore.
    FDMG-1090 Poultry Butchery Basics 1
    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, Hats, Aprons, Chef Jackets and black non-slip shoes will be required. A list of required tools will be provided on your receipt when registering. Uniform pieces can be purchased at the Bookstore.
    FDMG-1091 Pork Butchery Basics 1
    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.
    FDMG-1092 Game Butchery Basics 1
    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, Hats, Aprons, Chef Jackets and black non-slip shoes will be required. A list of required tools will be provided on your receipt when registering. Uniform pieces can be purchased at the Bookstore.
    FDMG-1093 Fishmonger Basics 1
    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, Hats, Aprons, Chef Jackets and black non-slip shoes will be required. A list of required tools will be provided on your receipt when registering. Uniform pieces can be purchased at the Bookstore.
    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