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Basic Butchery

No Qualification

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Key Info

Learning Area   Catering
Delivery Mode   Part-time
Duration   1 day. (Saturday)


Dates & Locations

Course Type   Leisure and Professional
Location   Cornwall College St Austell
Start Date   09/10/2021
Fees   Materials: £10.00


Course Type   Leisure and Professional
Location   Cornwall College St Austell
Start Date   05/02/2022
Fees   Tuition Fees: £0.00

Come and join our expert chefs here at Cornwall Colleges Hospitality and Catering department and discover some of the transferable skills of cookery. Discover the different cuts of meat, and prepare them professionally ready to cook, whether for yourself or as a way of beginning your journey to becoming a butcher.

  What You Will Learn

Learn how to get the most from your joint, whether its lamb, beef or pork This class offers you the opportunity break it down into a rack, cutlets, and chops or steaks.

  Entry Requirements

None.

  Work Experience

N/A

  Progression

FE and HE Courses, Catering, Level 2 Professional Cookery Certificate, Level 3 Professional Cookery Advance Diploma, Level 2 Commis Chef Apprenticeship

  Gallery


 

  Tags


# Freetaster # Catering # Curry # CornishCookery # NightSchool # Adult

Courses listed on this website are indicative of the subject, nature and level of study. The College reserves the right to alter specific qualifications titles, awarding bodies and levels of qualification, which can change in year. Any cost may also vary, based on personal funding eligibility. The Cornwall College Group reserves the right to withdraw any course listed at any time.

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  Profile

Ben Ambridge

A photo of Ben Ambridge

Ben studied professional cookery and after travelling the world, he has settled down in Cornwall working as the Executive Chef at The Longstore. One of his most memorable experiences at Cornwall College was being nominated for a City and Guilds achievement award by his lecturer. He went on to win the award, attending the presentation at Buckingham Palace.

"The course covered all areas needed to equip me with the knowledge to enter a professional kitchen. I traveled around the world with the skills I had learnt. I settled back down in Cornwall and have worked my way up to executive chef, overseeing 3 kitchens. I write menus, train staff, team building and quality control of all sites."

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Cornwall College https://www.cornwall.ac.uk/wp-content/uploads/2020/11/CC-CATERING-STEAK.jpg Freetaster, Catering, Curry, CornishCookery, NightSchool, Adult