Join our culinary instructor for hands-on cooking classes on the skills every cook needs in their repertoire. Courses include: knife skills, soups and stocks, sauces, braising and roasting.
Date: Tuesday, April 4
Location: SAIT Main Campus
1301 16 Ave NW
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.
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