2 x 3 hour in-person classes at Loyalist
May 9th & 10th
BUTCHERY
Monday May 9, 1-4pm:
whole animal breakdown
Tuesday May 10, 1-4pm:
sausage making
Snout to tail cuisine has become an increasingly popular approach to cooking. This two-part micro credential provides a step-by-step demonstration of the breakdown of a whole pig into primal cuts, an opportunity for students to assist with trimming and an overview of the various uses for each primal. Day two is a hands-on opportunity to create a variety of pork sausages including an equipment overview, grinding, stuffing, and seasoning.
Faculty: Chef Scott Royce
