Short Courses

Home Butchery

This practical course gives participants the opportunity to learn and develop knowledge of the basic home butchery course

Course Code: SAH028

The course covers the basic cuts of meat, knife skills (including sharpening) and allows participants to break down a side of lamb to produce a variety of meat products. The fee includes the cost of the lamb that participants will be able to take home at the conclusion of the course.

Code

SAH028

Campuses

EPPING

Department

Agriculture and Animal Studies
03 9269 8615

Duration

1 day
Total Hours: 8

Course Outline

  • Plant tour
  • Knife skills
  • Knife sharpening
  • Break down the carcase into primal cuts (beef or sheep)

Course Outcomes

  • Learn knife skills
  • Learn how to sharpen knives
  • Learn the process in breaking down a carcase into primal cuts
  • Processing the cuts into a variety of meat products ie: roasts and sausages

Suitable For

  • Home kitchens
  • Owner operators of small livestock production enterprises
  • Candidates involved in the hospitality industry wanting to gain extra skills and experience

Fees

Fees:$245.00

No concession or government funding applies

Payment Options:

  • Cash - paid in person at any campus or a Skills and Jobs Centre
  • Credit Card
  • Invoice - paid by the company or job agencies

Assessment Methods

No formal assessment

Materials

Participants should wear washable closed footwear and warm clothing, Pen and Paper, Note that jewellery cannot be worn in the meat processing facility, Hairnets, beard covers and a laboratory coat will be provided for the duration of the training.

Prerequisites

No prior knowledge or experience required.

Pathways to further study

Participants may want to pursue other studies in hospitality or producing livestock for meat (agriculture)

Workplace Training

Consultancy - Training can be offered on-site or off-site

Available Sessions

Course Cancellation or Postponement

Courses with low enrolments may be cancelled or delayed. You will be notified of this 48 hours prior to course commencement.
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