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.

Terms and Conditions:

For those taking individual sessions, the fees will be $265 nett per participant per session.

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

Best enrolled as an entire module but you can also enroll for individual sessions.

An entire module is designated as 1 continuous intake and not different sessions from different in takes to make up 4 sessions.

There will be no make up session if you are not able to come to the confirmed session for whatever reason.

If you are not sure whether you can attend all 4 dates in that module, we suggest you sign up for individual sessions.

In the unlikely event that a scheduled session does not reach the minimum number required for the session or due to unforeseen exceptional circumstances, Palate Sensations reserves the right to change the date of or cancel the session. If that occurs, a refund of any payment will be offered/given minus any discounts (if applicable. The final fee calculation is subject to the discretion of Palate Sensations).

Palate Sensations does not guarantee the availability of any session (whether for adults or children, or as advertised on the Website or through any other means) until your booking is confirmed, and where applicable, the required session size is reached.

This class will be taught by either Chef Francois Mermilliod from Bar A Thyme and/or Palate Sensations' Executive Chef Randall Tailford.


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.

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.