Courses

Course Title: Butchery Techniques I - Fundamentals

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Code:

BTCY1003P

Admit Term:

2026 Fall 1264

Credits:

4

Description:

This hands-on course focuses on knife skills, specialty meat cuts, precision boning, and custom fabrication for high-end restaurant and retail applications.

The information on this page reflects course details for course BTCY1003P in the 2026 Fall term.
Find details for another term.

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