TAFE Statement in Pork Master Class
Course Code: 800-000518
This tailored short course provides the skills and knowledge to prepare and slice a range of handcrafted meat products. The course targets Chefs, Producers, Meat enthusiasts and industry professionals looking to upskill. It provides the skills and knowledge to produce retail and restaurant cuts from a side of pork, focusing on quality carcase selection, wet and dry ageing techniques, boning, preparing, rolling and slicing pork primals.
This course is currently available at 1 campus location across NSW. Enquire now for other locations.