Course Options
No course offerings available at the moment.
Overview
Butchery is a fundamental skill in kitchen life. Within this butchery class you will learn the critical knowledge, skill and techniques that can be adapted and used in your cookery career or to develop skills you already have.
These classes will be broken down into two main sections - the morning session will focus on the butchery of various items such as pork, poultry, meats and game. The afternoon session will focus on the creation of dishes, restaurant presentation and kitchen skills using the items butchered in the morning class.
These classes are open to collaboration and class participation and will help you gain confidence in butchery skills.
This course is funded through the National Transition Training Fund and Young Person’s Guarantee.
Applicants aged 25 and over should be unemployed, at the risk of redundancy or have been made redundant at any time from 1 March 2020.
Applicants whose first language is not English should have minimum SQA ESOL National 5 or equivalent for NC/NQ courses and ESOL Higher or equivalent for HNC/D courses.