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| dc.contributor.author | Stopnicki, Daniel | |
| dc.contributor.author | Alvares, Charlton | |
| dc.contributor.author | Hollo, Avi | |
| dc.contributor.author | Inniss, Jason | |
| dc.contributor.author | Loizou, Chris | |
| dc.contributor.author | Mertens, Olaf | |
| dc.contributor.author | Royce, Scott | |
| dc.contributor.editor | Inniss, Jason | |
| dc.contributor.other | Betteridge, Stuart | |
| dc.contributor.other | Godoy, Luciana | |
| dc.contributor.other | Meli, Dave | |
| dc.contributor.other | Reading, Susie | |
| dc.contributor.other | Walden, Jamie | |
| dc.contributor.other | Wolfman, David | |
| dc.contributor.other | Leung, Chilli | |
| dc.contributor.other | Bogin, Sasha | |
| dc.contributor.other | Avis, Michael | |
| dc.contributor.other | Garcia-Martinez, Salvadore | |
| dc.contributor.other | Sun, Jerry | |
| dc.contributor.other | Desveaux, Karin | |
| dc.contributor.other | Baker, Hannah | |
| dc.contributor.other | Costa, Carlos | |
| dc.contributor.other | Hayes, Ryan | |
| dc.contributor.other | Flaquinti, Daniel | |
| dc.contributor.other | Booy, Sharon | |
| dc.contributor.other | Valenzuela, Luis | |
| dc.date.accessioned | 2022-05-24T17:36:30Z | |
| dc.date.available | 2022-05-24T17:36:30Z | |
| dc.date.issued | 2022-02-28 | |
| dc.identifier | 6ce0fda3-943d-4353-8a54-0856d12cff2e | |
| dc.identifier.uri | https://openlibrary-repo.ecampusontario.ca/jspui/handle/123456789/1383 | |
| dc.description.sponsorship | This project is made possible with funding by the Government of Ontario and through eCampusOntario’s support of the Virtual Learning Strategy (VLS) and Ontario Exchange (OEX). To learn more about VLS and OEX visit: https://vls.ecampusontario.ca. | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | Centre for Hospitality and Culinary Arts, George Brown College | en_US |
| dc.rights | CC BY-NC | https://creativecommons.org/licenses/by-nc/4.0/ | en_US |
| dc.subject | Culinary | en_US |
| dc.subject | Meat Cutting | en_US |
| dc.title | Butchery Fundamentals | en_US |
| dc.type | Learning Object | en_US |
| dcterms.accessRights | Open Access | |
| dcterms.educationLevel | College | en_US |
| dcterms.educationLevel | University - Undergraduate | en_US |
| dcterms.educationLevel | Adult and Continuing Education | en_US |
| dc.identifier.slug | https://openlibrary.ecampusontario.ca/catalogue/item/?id=6ce0fda3-943d-4353-8a54-0856d12cff2e | |
| dc.rights.holder | George Brown College | en_US |
| ecO-OER.Adopted | No | en_US |
| ecO-OER.AncillaryMaterial | No | en_US |
| ecO-OER.InstitutionalAffiliation | George Brown College | en_US |
| ecO-OER.ISNI | 0000 0001 2217 5707 | en_US |
| ecO-OER.Reviewed | No | en_US |
| ecO-OER.AccessibilityStatement | No | en_US |
| lrmi.learningResourceType | Educational Unit | en_US |
| lrmi.learningResourceType | Educational Unit - Course | en_US |
| lrmi.learningResourceType | Interactive Activity | en_US |
| ecO-OER.POD.compatible | No | en_US |
| dc.description.abstract | This online self-directed course is designed to introduce students to the theory of butchery fundamentals. Each module will take you on an exciting interactive journey from farm to table as you explore poultry, pork, lamb, beef and veal, lamb, game, and fish. You will meet farmers, explore 3D models and watch as chefs and butchers show you how to identify the location of primal, sub-primal and fabricated market cuts. Students will explore the necessary tools, techniques, equipment, and butchering methods needed to be proficient in the food service industry. You will also be able to understand and offer suggestions for the appropriate cooking methods to match the fabricated protein cuts. | en_US |
| dc.subject.other | Trades | en_US |
| ecO-OER.VLS.Category | Digital Capacity-Collaborative | en_US |
| ecO-OER.VLS | No | en_US |
| ecO-OER.VLS | No | |
| ecO-OER.CVLP.projectID | GBRO-590 | en_US |
| ecO-OER.CVLP | No | en_US |
| ecO-OER.ItemType | Interactive Activity | en_US |
| ecO-OER.MediaFormat | Office applications | en_US |
| ecO-OER.MediaFormat | en_US | |
| ecO-OER.VLS.cvlpSupported | Yes | en_US |
| ecO-OER.VLS.cvlpSupported | Yes |
