Plumpton Certificate

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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:


Time: 09:30- 16:30

Location: Off site- Ockham


1 Day course



+ £40.00 for materials

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