Break down a venison carcass into primal and secondary cuts.
Course code: FTP021
|Entry Requirements:|| |
An interest in the subject.
Casual clothing suitable for butchery.
Robust shoes (no trainers).
Disposable aprons and coats will be provided.
Students may bring their own knives but college knives will be available.
|Dates & Location:|| |
Time: 09:30- 15:30
Location: Off site- Ockham
1 Day course
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