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In this class you will learn to cut:

- A Whole Chicken (learn to cut breast meat, drumsticks, thighs, keeping the much sought after "oyster", and saving the bones to make wonderful stock for your soups and sauces)

- A Whole Fish (learn how to cut skin off cleanly, and how to cut filets on a snapper or other round fish, saving the precious fish bones to make a flavorful soup and fish stock) 

This class is a part of our Culinary Certificate program.  It is open to everyone to attend.  If you would like more information about our Certificate program, please click here.

In this class we further the skills you learned in Knife Skills 1 by focusing on breaking down meats.  Whether you are a fisherman, a mom looking to save money by cutting up chicken, or a gourmet who wants to impress with their butchering skills, this class is for you! Knowing how to cut your own meats allows you to save money by being able to use the entire piece, bones and all. 

HOW LONG IS THE CLASS?

Approximately 2 hours

DIETARY RESTRICTIONS

This class can accommodate diets that are: 

Pork-Free

Gluten-Free

What Is Your Age Restriction Policy?

AGE RESTRICTIONS

At this time children under the age of 12 are NOT allowed to participate in ANY of our classes. No exceptions.

If you would like to enroll a teenager in one of our classes, a parent or guardian must be in attendance with him/her. He/she may ONLY attend baking classes, cooking fundamentals classes, and Saturday morning or afternoon classes.

PERSONS UNDER THE AGE OF 18 MAY NOT PARTICIPATE IN ANY OF OUR EVENING CLASSES. All classes are BYOB and persons under the age of 18 MAY NOT attend evening classes - PERIOD. If anyone under the age of 18 arrives for an evening class, he/she will not be allowed to participate and monies will not be refunded.