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Overview
The students of this Whole Pork Carcass Butchery course offered at The Food School will be working practical; preparing and breaking down a center primal which will yield; belly 2kg. spare ribs 1 kg, pork chop loin 3 kg, tenderloin 1kg the students will break down and butcher into preferred cuts, to pack as suits their fridge or freezer, they will then cook a pork chop as per the course recipe.
What you will learn
- Breakdown of pork sides into primal and subprimal cuts
- Exploring the anatomical origins of each pork cut
- Learning to identify, prepare, and utilise various pork cuts
- Emphasising techniques for minimising waste and promoting zero-waste cooking
- Hands-on cooking session using trim and bones to create delicious dishes
Programme Structure
What you’ll take home (approx. weights):- 2 kg Pork Chops
- 1.5 kg Loin Chops
- 2 kg Pork Belly
- 1 kg Tenderloin
- 1 kg Spare Ribs
- 1 kg Trim (ideal for making stock)
- 1–2 Cooked Pork Chops (prepared using the recipe provided)
Key information
Duration
- Full-time
- 1 days
Start dates & application deadlines
- StartingApplication deadline not specified.
Language
English
Delivered
On Campus
Campus Location
- Bangkok, Thailand
Disciplines
Culinary Arts View 41 other Short Courses in Culinary Arts in ThailandWhat students do after studying
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Academic requirements
We are not aware of any specific GRE, GMAT or GPA grading score requirements for this programme.
English requirements
We are not aware of any English requirements for this programme.
Other requirements
General requirements
- Qualified Age - Minimum 16 years old
- Suitable For - Amateurs, upskillers, restaurateurs, and lovers of pork
Student Insurance via Studyportals Partner
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Tuition Fees
Living costs
Bangkok
Thailand
23180 - 36560 THB / month
The living costs include the total expenses per month, covering accommodation, public transportation, utilities (electricity, internet), books and groceries.
Funding
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