L’ART DE LA BOUCHERIE “LE BOEUF” Offered by – MITD COURSE OVERVIEW History of butchery ,The quality of criteria , Method of maturation , Meat tenderness cooking
L’ART DE LA BOUCHERIE “LE CERF” Offered by – MITD COURSE OVERVIEW Depeage et evisceration ,Methode de maturation ,La decoupe du cerf ,Les principaux morceaux ,Les
L’ART DE LA VOLAILLE Offered by – MITD COURSE OVERVIEW The origin of poultry, preliminary Preparation,cutting techniques, Practice deboning, The culinary appellations,Tying and presentation,butchery preparation ,Cooking
L’ART DE LA BOUCHERIE “L’AGNEAU” Offered by – MITD COURSE OVERVIEW Fiches technique et illustration, Developper son rendement ,La decoupe de l’ agneau, Pratique du desossage,
BUTCHERY NC3 Offered by – MITD COURSE OVERVIEW At the end of the course, students will demonstrate knowledge in meat industry workplace, hygiene and food safety
