Foundations Of Culinary Arts - Butchery
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 $210 nett per participant per class.
For those taking the entire module, the fees will be $1000 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 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 make cured ham
How to make pork rillettes
Final Dishes: Pork rillettes and ham
How to make veal blanquette
How to roast a rack of veal
Final Dishes: Veal blanquette and veal rack
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