Plumpton Certificate

Course Outline

  • Discuss breeds of venison and size of carcass;
  • Learn about the potential profit from a carcass;
  • Look at the composition and cuts of a venison 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 venision;
  • How to predict and calculate profit from a carcass.

Course code: FTP014

Entry Requirements:

Professional interest in venison butchery.

Casual clothes suitable for butchery.

Robust shoes (not 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- 16:30

Location: Off site- Ockham

Duration:

1 Day course

Costs:

£110.00

+ £40.00 for materials

Facilities

Course takes place at our Butchery School in Robertsbridge.

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