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Knife Skills: Butchery - CKNG 161

Course Description

Save money at the meat counter with basic butchery skills. Build on your existing knife skills to learn how to fillet a fish, break down a chicken, trim meat and de-bone a leg of lamb. Our chef will also demonstrate how to truss and tie a roast. 

Credits: 0

Offerings: Classroom

Course Fees

$90 Domestic students

$90 International students

Fees subject to change

Registration

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To view course dates and times choose the Non-Credit 2019-2020 term.
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