R900.00
Per Session ( Lamb)
28 June 2022 – Day 1 – Working with a whole carcass
29 June 2022 – Day 2 – Exploration of Primal cuts
30 June 2022 – Day 3 Ageing meat and hanging techniques
04 July 2022 – Day 4 Diverse range of cuts and culinary uses
05 July 2022 – Day 5 Hand tying techniques and cookery methods
R900 per session
28 June 2022 – Day 1 – Working with a whole carcass
29 June 2022 – Day 2 – Exploration of Primal cuts
30 June 2022 – Day 3 Ageing meat and hanging techniques
04 July 2022 – Day 4 Diverse range of cuts and culinary uses
05 July 2022 – Day 5 Hand tying techniques and cookery methods
For any enquiries you can email us on: sales@shop.jcps.co.za
WORKING WITH FISH AND SHELLFISH
R850.00
SHORT BUTCHER'S COURSE
R900.00
ADVANCED COOKING CLASSES
R3,200.00
BASIC BAKING CLASSES
R2,500.00
EASTER CLASS
R1,350.00
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