Butchery for Beginners
A basic knowledge of butchery terminology and skills is crucial to get the most from the meat you buy.
This practical course will provide an introduction to the art of butchery. This course will offer you the opportunity to practice and achieve a range of butchery techniques that are simple but will surprise you, and also some that require skill, knowledge and patience.
This course is essential for a real meat lover!
When will I start the course and how long will it take?
This course will start on Tuesday 31st March 2020. You will attend College for one week, from 6.00pm - 9.00pm.
The course takes place at St Helens College, Town Centre Campus, St Helens, WA10 1PP.
What will I study?
You will discover a range of butchery techniques including both knife and seam cuts from beef, pork, lamb and poultry.
You will study alongside like-minded people in classes delivered by friendly supportive tutors.
How is it assessed?
There is no formal assessment. You will be given feedback based on your progress with suggestions and guidance for areas for improvement.
As with all our leisure courses the main emphasis is to come along and enjoy the course.
Do I need any previous qualifications to start this course?
There are no formal entry requirements. The course is suitable for all levels of ability.
You will need to wear strong, flat sensible shoes and bring along an apron and a tea towel.
Please bring along a container to take what you have made home with you.
What are the course fees?
The total cost of this course is £30. The course price is inclusive of all of the ingredients that you will need for each session.
What can I go on to do once I have completed this course?
Upon completion, you will have developed and acquired knowledge in butchery techniques. You may wish to progress on to our other Colours Cookery School courses such as Introduction to Fishmongery.