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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 Techniques ,Good 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 poultry.