AT A GLANCE

This hands-on course covers processing carcasses for home use. You will be shown how to safely and hygienically handle a deer carcass from skinning through to making the most of the carcass by breaking it down to oven ready joints.

Fees:

£135

Level of Study:

Part-Time

Dates:

Dates on enquiry

(VQVEN/FC01)

Interview:

No

Location:

On Campus

Duration:

9:00am - 4:00pm