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.
Will allow you to acquire the knowledge, skills and attitudes necessary to prepare and maintain butchery tools and equipment, receive meat and products, cut up carcasses, quarters and pieces of meat, make detail cuts and prepare meats including offal and complementary products, provide customer ser...
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
The course explores in detail, butchery.
This program of “the basics” will guide everyone from the amateur cook to our self-proclaimed home gourmets. Our chefs will help you learn to be comfortable and confident in the kitchen.
This course is designed to build on the skills developed in Culinary I. Focus is placed on leading sauces and reductions, butchery, and the application of cooking methods for pork, beef, lamb, and other meats.
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