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Search for a course > ART DE LA BOUCHERIE - AGNEAU
Course Contents Entry Requirements
 
  • Fiches technique et illustration
  • Developper son rendement
  • La decoupe de l'agneau
  • Pratique du desossage
  • Les principaux morceaux
  • Appellations culinaire
  • Les appellations culinaire
  • Ficelage et bridage
  • Specialites boucherie
  • Bonnes pratiques d'hygiene
 
  • Anyone willing to acquire the necessary knowledge in butchery, especially lamb meat.

Duration Mode
  40 hours   Part-Time

Certification Centre (Click for contact details)
  MITD Certificate of Attendance   École Hotelière Sir Gaetan Duval

Apply Now! More Info
  Apply Online or downloadapplication form   Download Datasheet on ART DE LA BOUCHERIE - AGNEAU
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