Chef In Training (Culinary) - Butchery

By Randall Tailford
Duration: 4 hours/session
For: 4 sessions
Price: S$1000.00

This 4 session intensive course covers a range of basic skills intended to help bridge the gap between the amateur home gourmand and the professional chef.

Learn the techniques and skills required to fabricate and butcher different kinds of meats such as poultry, pork, lamb, veal and beef. Additionally, you will learn which parts of the animal are suited for particular cooking techniques.

This is a hands on class. Come prepared to widen your culinary knowledge and cultivate basic butchery skills.

For those taking individual classes, the fees will be $265 nett per participant per class.

For those taking the entire module, the fees will be $1000 nett per participant for all 4 classes.

Best enrolled as a whole series but you can also enroll for individual classes.


Debone and butterfly a whole chicken into one entire piece. You will then stuff and truss it into a roulade and roast it in the oven.

Debone and spatchcock a quail, stuffing it with foie gras and roasting it.

Break down a whole duck, using the breasts for the classic French margret de canard and the legs for duck confit.

All the bones will be used to make a rich jus for the dishes.

Break down a pork loin, a primal cut into chops and ribs. These will be made into barbecue ribs and seared pork chops.

Use the meat to make pork rillettes using slow cooking methods.

Handle and clean a pork knuckle, understanding different methods of seasoning and cooking it in the style of a German pork knuckle.
Understand the difference between veal and beef, the methods taken to tenderize and cook the meats.

Veal recipes include blanquette and schnitzel.

Use the most tender cut of beef, the tenderloin, to prepare classic beef Wellington

Learn how to sear steak and understand the different levels of "doneness" from rare to well done and how to control the temperature.

Make a sauce of out the bones for the steak.
Learn to use two different cuts of the lamb, the saddle and the shank, to prepare a rich lamb shank stew.

Learn to roast and debone the saddle and how to serve it.

The bones will be used to prepare a sauce to be served alongside the saddle.

Mince and marinate a lamb shoulder to make the popular spiced North West African merguez sausages.