Meat Cutting and Preparation - Pork

Level

Meat Cutting and Preparation - Pork

Kingston Maurward College
Logo Kingston Maurward College

Need more information? Get more details on the site of the provider.

Starting dates and places

This product does not have fixed starting dates and/or places.

Description

Our master butcher will skilfully guide you through the process of cutting up a pig carcase from its entire state into saleable joints, cuts and sausages/ burgers. Included in the course fee is £30 of the pork products that you have produced to take home with you.

Qualification

College Certificate in Meat Cutting and Preparation - Pork

Course Content

Taking a pig carcass from its entire state into saleable joints, cuts and sausages/burgers.

Entry Requirements

Interest in butchery

Next Dates

Saturday 13/10/12 or

Saturday 9/3/13

09.30am - 4.30pm

Price

£139

Read the complete description

Frequently asked questions

There are no frequently asked questions yet. If you have any more questions or need help, contact our customer service.

Didn't find what you were looking for? See also: .

Our master butcher will skilfully guide you through the process of cutting up a pig carcase from its entire state into saleable joints, cuts and sausages/ burgers. Included in the course fee is £30 of the pork products that you have produced to take home with you.

Qualification

College Certificate in Meat Cutting and Preparation - Pork

Course Content

Taking a pig carcass from its entire state into saleable joints, cuts and sausages/burgers.

Entry Requirements

Interest in butchery

Next Dates

Saturday 13/10/12 or

Saturday 9/3/13

09.30am - 4.30pm

Price

£139

There are no reviews yet.

    Share your review

    Do you have experience with this course? Submit your review and help other people make the right choice. As a thank you for your effort we will donate £1.- to Stichting Edukans.

    There are no frequently asked questions yet. If you have any more questions or need help, contact our customer service.