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Course Detail
| Title: |
Every Meat Cutting |
| Course: |
GIC 970 |
Description: |
Have you ever wanted to sharpen your skills in the kitchen and learn how to save money on your meat purchases? The Everyday Meat Cutting course is your ticket to learning essential knife skills and butchery techniques that allow you to purchase meat in bulk and save money! Come learn from a certified butcher how to process a whole chicken, breakdown larger cuts of pork and beef, tie a roast and even get some tips on how to prepare and serve the meat. In this course, student will:
• Leave the course with approximately $175 of meat
• Unlock insider secrets for maximizing value and minimizing waste when purchasing meat
• Explore budget-friendly cuts and learn how to shop smartly to stretch your dollar without compromising on quality
• Learn the basics of proper knife handling, from holding the knife correctly to executing precise cuts with ease
• Dive into the fascinating world of meat anatomy, gaining insight into the different cuts and their culinary potential
• Learn how to identify common cuts of beef, pork, chicken, and more, understanding their unique characteristics and flavor profiles
• Explore the versatility of various cuts and tips on creative ways to incorporate them into your cooking repertoire
• How to tie a roast using butcher’s twine
Time: 9:00 am to 4 p.m
Location: Culinary Lab, College Drive Campus D114
Note: Lunch is included |
| Term |
CRN |
Day |
Date |
Time |
Campus |
Delivery |
Fee |
Senior Fee |
Status |
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| 202410 |
13255 |
Sun |
20-OCT-2024 |
9:00 am
to
4:00 pm |
College Drive-North Bay |
Lecture/Lab |
$420.00 |
$391.50 |
REG
NOT
OPEN |
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