Foundations Of Culinary Arts - Butchery

By Francois Mermilliod
Duration: 3 hours/session
For: 5 sessions
Price: S$900.00

This 5 session course covers a range of basic skills intended to help bridge the gap between the amateur home gourmand and the professional chef.

Learn the art of butchery with Chef Francois Mermilliod from Bar A Thym as he shows you how to butcher and use the meat from duck, chicken, lamb, pork and veal to make classic French recipes.

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 $200 nett per participant per class.

For those taking the entire module, the fees will be $900 nett per participant for all 5 classes.

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


How to butcher a duck

How to make duck stock and jus

How to cook duck breast

How to make duck confit using duck legs

Final Dishes: Duck a l'orange
How to butcher chicken

How to make chicken stock and jus

How to make chicken roulade

How to make chicken coq au vin

Final Dishes: Coq au vin and chicken roulade
How to butcher pork leg

How to make cured ham

How to make pork rillettes

Final Dishes: Pork rillettes and ham
How to butcher veal rack

How to make veal blanquette

How to roast a rack of veal

Final Dishes: Veal blanquette and veal rack
How to butcher a leg of lamb

How to make stock and jus

How to braise lamb shank

How to roast a leg of lamb

Final Dishes: Lamb shank and roasted leg of lamb