Essentials of Butchery & Meat Fabrication
September 7, 2020
Salt Lake Culinary Education
Advance your culinary knowledge in this 2 week intensive without committing to our 12-week professional course. Learn all the essential principles of meat butchery, fabrication, and cookery on a professional level.
In this course you will learn:
- Meat fabrication & butchery
- Identify cuts, grades, and quality of meat and seafood
- Practice various cooking methods such as grilling, stewing, and roasting
- Experiment with proper degrees of doneness
Tuesday, Wednesday, and Thursday are hands-on, in person and limited seats are available so that we are able to practice proper social distancing and make sure you are receiving the individual attention necessary for an intensive course. Monday and Friday will be online lecture, reading, research, and assignments with one of our chef instructors. All course materials will be provided.
Class is at Salt Lake Culinary Education in the kitchen on Tuesday, Wednesday, and Thursday from 5 pm – 10 pm
Monday and Friday are online!
After completion of this two week-long intensive course, you will receive a certificate of completion and credit towards this portion of our 12-week professional culinary course.
*Please arrive on time in comfortable attire, face mask and closed toe shoes.
Please note that we no not offer refunds and have a 72 hour cancellation policy. You will receive a credit in the amount you paid for the class or we can reschedule your class reservation.