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Dec 06, 2025
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PUBLISHED 2019-2020 Non-credit Catalog [ARCHIVED CATALOG]
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CKNG 161 - Knife Skills: Butchery
Course Description
Save money at the meat counter with basic butchery skills. Build on your existing knife skills to learn how to fillet a fish, break down a chicken, trim meat and de-bone a leg of lamb. Our chef will also demonstrate how to truss and tie a roast.
0 Credits:
© 2015-2018, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
Domestic Fee
90
International Fee
90
Registration Statement
To view course dates and times choose the Non-Credit 2019-2020 term.
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