COVID-19 update: DC has implemented a vaccination policy for the fall 2021 semester. Learn more.Program delivery information now available for winter semester. Learn more about courses and services being offered remotely. COVID-19 Pre-entry Screening Questionnaire COVID-19 Illness Reporting Process
Students will learn a variety of meat, poultry and fish fabrication techniques including carcass break-down into food service cuts. Additionally this course teaches meat curing, charcuterie preparation, advanced cooking procedures and modern plate presentation. Throughout the course students will practice zero waste food preparation techniques and make use of seasonal and local produce wherever possible.
Many of the photos on this website were taken prior to the COVID-19 pandemic.