Retail Butchery (DEP) course is offered by 24-Juin Professional Training Cente. 24-Juin Professional Training Center offers its customers more than 40 training programs in several establishments, in different sectors of activity.
Retail Butchery (DEP) course is offered by 24-Juin Professional Training Cente. 24-Juin Professional Training Center offers its customers more than 40 training programs in several establishments, in different sectors of activity.
Over the years, the organization has distinguished itself through the quality of its training, its links with the job market as well as its avant-garde philosophy in terms of development and continuity.
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Welcome to the website of the 24-Juin Professional Training Center which offers its customers more than 40 training programs in several establishments, in different sectors of activity.
Over the years, the organization has distinguished itself through the quality of its training, its links with the job market as well as its avant-garde philosophy in terms of development and continuity.
The tour of our site will allow you to discover our reality, which is part of both theoretical and practical learning in order to adequately prepare the workforce of tomorrow.
Learn how to butcher with EatWild! We offer a comprehensive butchering workshop so you can build the confidence and skills needed to properly butcher an animal from the field to the table. In the first half of the workshop, we review field care techniques and we show you how to break down the anima...
The course explores in detail, butchery.
In this cooking class you'll learn the techniques you need to cook your meat to the right color, butcher your cuts and what to do with the leftovers and scraps.
What You'll Learn How to cut, trim and prepare standard cuts of meat How to grind meats and slice cooked meats How to cure, smoke, tenderize and preserve meat How to order and manage inventory. How to inspect, handle, prepare and store meat safely
Students learn essential skills of de-boning, meat cutting, and meat portioning based on common market forms including proper storage procedures. Cookery skills are developed by using applicable cooking techniques suitable for meat, poultry and offals.
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