Course Status
Bespoke, fees and dates on enquiry.
What will I learn?
After this course learners will be able to:
1. Identify different parts of ½ a pig
2. How to primal ½ a pig
3. Learn how to cut up a pork loin and belly into steaks, slices, chops and joints.
4. Learn how to bone out a leg and tie it into a joint
5. Learn how to bone out a shoulder and tie a joint.
6. Learn to bone out a hand of pork.
7. Incorporated in this is knowledge on how to use various butchery knives, hand saw and a Stanley knife for scoring skin.
Learners will be able to take home all the pork butchered on the day
Where will it lead me?
Learners will be able to utilise these skills for home use.
Entry Requirements
There are no entry requirements for this course.
Entry Requirements Age
Applicants must be 19+ on 31/8 in the academic year of the course start date in order to apply/enrol on the course.
Fee Details 1
Fee on Enquiry please contact Business@sparsholt.ac.uk or Tel. 0845 850 0916
Please Note
All fees are correct at the current time and may be subject to change.
Due to funding restrictions this course is not available to:
· Existing full time Sparsholt College/Andover College students aged 16, 17 or 18 (or 19-24 with an EHCP) on the 31/8 in the year they started/start their course
· Learners aged 19-24 with an EHCP
Fees:
£0Level of Study:
Part-TimeDates:
- - (On enquiry)