L’art de la boucherie “L’agneau””

 In
Offered by – MITD

Course Overview


Fiches technique et illustration, Developper son rendement ,La decoupe de l’ agneau, Pratique du desossage, Les principaux morceaux , Appellations culinaire ,Les appellations culinaire, Ficelage et bridage , Specialites boucherie, Bonnes pratiques d’ hygiene

Study mode


Part time

Duration


15 weeks

Awarding Body


MITD

Intake


Application deadline is end of February Application will be followed with an interview.

Entry Requirements


Anyone willing to acquire the necessary knowledge in butchery, especially lamb meat.

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