Plumpton Certificate
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.
Course outline
- 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: |
Dates: TBC Time: Location: Ockham |
| Duration: |
1 Day |
| Costs: |
£145.00 + £30.00 for materials |
Ready to take the next step?
Apply for this course online now to begin you journey towards a qualification in Practical Pork Butchery.
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