Students will learn the principles of whole animal butchery and be introduced to the techniques of cooking all parts of the animal for maximum utilization. In this hands-on course you will learn primal, subprimal, and case ready cuts of chicken, lamb, pork, and beef. In addition, you will be introduced to cooking techniques, food preparation skills, kitchen and butcher shop safety and sanitation, equipment identification and use, recipe instruction, and more.
You will be prepared for entry-level work in local meat stores, grocery store meat counters, and processing facilities.
The US Dept of Labor expects over 15,000 openings in this field annually over the next 10 years so employment prospects are strong for students who complete this program.