HOSPITALITY

Butchery Academy

A complete butchery course in English and French – and how to open your own butcher’s shop: 5 parts, 20 modules and 120 lessons. The trade, meat science, food safety and HACCP, knives, machines and safety, beef forequarter and hindquarter, lamb, mutton and goat, pork, poultry and game, mince, sausages and burgers, curing, smoking and charcuterie, value-added and ready-to-cook products, the counter and customers (including halal and kosher requirements) – then choosing a business model, registration, approval, inspections and traceability, shop layout, cold rooms and start-up money, cutting tests, margins and stock, marketing, online delivery and wholesale, running a team, and problems and the future. Every lesson has three readings, a worked example, common mistakes, on-the-job checks, key terms, self-checks and a quiz. Look things up in a tools and equipment library, a problem solver, reference tables and a glossary; practise with 16 calculators (carcass yield, true cost per kilo, price from margin, cutting tests, ageing loss, sausage costing, cure quantities, stock margin, break-even, meat box profit), 20 shop decisions, 10 checklists and an exam.

Ready to try · A complete butchery course in English and French – and how to open your own butcher’s shop: 5 parts, 20 modules and 120 lessons. The trade, meat science, food safety and HACCP, knives, machines and safety, beef forequarter and hindquarter, lamb, mutton and goat, pork, poultry and game, mince, sausages and burgers, curing, smoking and charcuterie, value-added and ready-to-cook products, the counter and customers (including halal and kosher requirements) – then choosing a business model, registration, approval, inspections and traceability, shop layout, cold rooms and start-up money, cutting tests, margins and stock, marketing, online delivery and wholesale, running a team, and problems and the future. Every lesson has three readings, a worked example, common mistakes, on-the-job checks, key terms, self-checks and a quiz. Look things up in a tools and equipment library, a problem solver, reference tables and a glossary; practise with 16 calculators (carcass yield, true cost per kilo, price from margin, cutting tests, ageing loss, sausage costing, cure quantities, stock margin, break-even, meat box profit), 20 shop decisions, 10 checklists and an exam.