Introduction to Butchery
This intensive, full-day short course is designed for home producers, chefs, and enthusiasts who want to learn the fundamentals of “carcass-to-cut” butchery. The class will focus entirely on fabrication, working with pre-chilled carcasses. We will cover the theory of whole-animal utilization before moving into hands-on practice. Participants will individually break down poultry and then work in teams to fabricate a whole lamb and a side of pork into primal and retail cuts.
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- Method: Face to Face
- Contact Hours: Contact Hours: 8 hours
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You are required to pay 100% of the total cost at least seven (7) working days prior to commencing of training. If you are unable to pay the full amount before the start of classes, you have the option of making 50% down payment and the balance payable by the middle of the programme.
Persons that choose to make payments via the bank account: the receipt must be emailed or Whatsapp to 477-8910 one (1) week before commencing of training.
Should THTI cancel a scheduled class before its commencement, THTI will refund 100% of the course fee.Â
Should an applicant having paid all the required fees withdraw before the start of a scheduled class (having not attended any classes) a 10% penalty fee will be charged.
Should an applicant having paid all the required fees withdraw after the start of a scheduled class (having attended at least one (1) class) a 20% penalty fee will be charged.
No refund is applicable should an applicant having paid all the required fees withdraw after attending two (2) or more than two (2) classes
Should an applicant having paid part of the required fees withdraw before the start of a scheduled class (having not attended any classes) a 10% penalty fee will be charged.
Should an applicant having paid part of the required fees withdraw after the start of a scheduled class (having attended at least one (1) class) a 50% penalty fee will be charged.
No Refund is applicable should an applicant having paid part of the required fees withdraw after attending two(2) or more than two (2) classes.
Applicants in cases 2 and 3 will be given the option to transfer to another course or the same course being offered at another date.
Course Summary
- Method: Face to Face
- Contact Hours: Contact Hours: 8 hours
Learning Outcomes
- Demonstrate safe knife handling, sharpening, and cleaning procedures.
- Identify the primary tools for butchery (e.g., boning knife, breaking knife, cleaver, hand saw)
- Break down a whole chicken into its 8 primary pieces (wings, breasts, thighs, drums).
- Identify the primal cuts on a sheep and pig carcass.
- Collaborate with a team to fabricate a sheep and pig primal cut into retail-ready cuts (e.g., chops, roasts, steaks).
- Explain the principles of seam butchery (following the muscle groups) and whole-animal utilization (using trim, bones, and fat).
Course Description:
This intensive, full-day short course is designed for home producers, chefs, and enthusiasts who want to learn the fundamentals of “carcass-to-cut” butchery. The class will focus entirely on fabrication, working with pre-chilled carcasses. We will cover the theory of whole-animal utilization before moving into hands-on practice. Participants will individually break down poultry and then work in teams to fabricate a whole lamb and a side of pork into primal and retail cuts.
Course Instructor(s):
Frequently Asked Questions
When is the next cycle of this course?
If you do not see a next session date for this course, you can still register today and we will notify you as soon as a new date is published. You can then make payments after a date is confirmed.
How do I register for this course?
- Create an account or log in.
- Submit the registration form.
- Choose payment option.
- Make payment.
Do you have a payment plan?
Yes! We can offer you a payment plan if you are unable to pay the course fees in full upfront. Please contact us.
Can I pay with cash?
Cash deposits can be made at the bank. You can also pay via bank transfer or credit card through our website.
Note: We no longer accept cash payments on campus.
Do I get a certificate upon completion of this course?
Yes you will receive your certificate upon completion once all fees are paid.
