L’art de la boucherie “Le Cerf”

 In
Offered by – MITD

Course Overview


Depeage et evisceration ,Methode de maturation ,La decoupe du cerf ,Les principaux morceaux ,Les appreciations culinaires ,Presentation du produit ,Le sens du coupe  Developper son rendement ,Destination culinaire ,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 deer meat.

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