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: 16th October 2017

Time: 09:30- 15:30

Location: Off site- Ockham

Duration:

1 Day course

Costs:

£100.00

+ £25.00 for materials

Facilities

Course takes place at our Butchery School in Robertsbridge.

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