RMC501 Meat Cutting Basics
Gain basic meat cutting knowledge. In a professional environment, learn meat cutting skills and techniques that meet industry standards and market trends. Specifically, you’ll learn to separate quarters of beef and sides of pork into primal, sub-primal and subsequent retail cuts. As well, there may be the opportunity to learn to cut other meats, such as lamb and chicken. Take this course for personal interest, career development or for career change research purposes. It’s a great sneak-peak into a full-time meat cutting career.
Download a map with instructions to the O Building classrooms (PDF, 863 kb)
Hours: 12.00
| Register Online now for: |
Enrollment Opens:
Jun 1, 2010
|
Section A - Sept 27 to Oct 6, 2010
Mon & Wed, 6:30 pm - 9:30 pm
Material fee of $50 plus GST due at time of registration.
Fee: $210
|
Enrollment Opens:
Jun 1, 2010
|
Section B - Mar 7 to 16, 2011
Mon & Wed, 6:30 pm - 9:30 pm
Material fee of $50 plus GST due at time of registration.
Fee: $210
|
Last Updated: 3/12/2010 3:40:15 AM