Plumpton Certificate

Apply now

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:

Date: TBC - Click "Apply Now" to register your interest.

Time: 09:30- 16:30

Location: Ockham

Duration:

1 Day

Costs:

£145.00

+ £30.00 for materials

Talk to us

Not quite ready to apply yet? We are happy to discuss courses and help you find the perfect fit.

Arrange a callback

You are currently offline. Some pages or content may fail to load.