Plumpton Certificate

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Course Outline

  • Discuss breeds of venison;
  • Learn about venison in the wild;
  • Look at the composition and cuts of a venison carsass;
  • 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 venison;
  • Take some delicious local venison home.

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:

Date: TBC

Time: 09:30- 15:30

Location: Off site- Ockham


1 Day course



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