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It has been an exciting two days for our Level 3 Advanced Professional Cookery students as they completed their poultry and game unit.

This week’s sessions have been an introduction to the unit, including learning about the different types of poultry and game, what is currently in season and the process they go through during the feeding and breeding stages ready for market.

The students also learnt how to prepare them from their raw state including, skinning, gutting and plucking, allowing them to produce advanced dishes.

Take a look at some of their creations! 


Catering- Poultry and Game