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: 15th October 2018

Time: 09:30- 15:30

Location: Off site- Ockham


1 Day course




Food industry students will have access to our onsite Dairy Processing Unit where we pasteurize milk and produce various cheeses, yogurts and ice cream. 

Bakery students will have access to a brand new training facility at our partner bakery Sugardough in Hove. 

For those taking part in our butchery courses, we have a fantastic off site butchery school in Robertsbridge.

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