L’art de la boucherie “le Boeuf”

 In
Offered by – MITD

Course Overview


History of butchery ,The quality of criteria , Method of maturation , Meat tenderness cooking technique , Practice deboning , Practice trimming ,Common sense Cup butchery preparation, Presentation of the finished product , Good hygiene practices.

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 beef.

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