Agriculture

Introduction

Course Title: Meat Cutting and Preparation – Pork
Course Code: AG160

Department: Agriculture
Course Type: Part Time



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

Overview

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.

Entry Requirements

Interest in butchery

Next Steps

Other butchery courses - AG161