A hands-on butchery course ideal for complete beginners and those wanting to improve their techniques.
Learn how to break down a pork carcass into primal and secondary cuts.
- Discuss pig breeds;
- Learn about pig production on the farm;
- Look at the composition and cuts of a port carcass;
- Break down the carcass into its primal cuts;
- Turn the primal cuts into secondary and added value products;
- Discuss which ingredients work with and how to cook pork;
- Take some delicious Plumpton College pork home.
Course reference: FTP026
|Entry Requirements:|| |
An interest in the subject.
Casual clothing suitable for butchery.
Disposable aprons and coats will be provided.
Students may bring their own knives but college knives will be available.
|Dates & Location:|| |
+ £30.00 for materials
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