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 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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