MITD
Courses

Search for a course > L’ ART DE LA VOLAILLE
Course Contents Entry Requirements
 
  • L`origine de la volailles
  • Preparation preliminaire
  • Techniques de decoupe
  • Pratique du desossage
  • Les appellations culinaire
  • Ficelage et presentation
  • Preparation boucherie
  • Techniques de cuisson
  • Bonnes pratiques d’ hygiene
 
  • Profile of Trainees: Anyone willing to acquire the necessary knowledge in butchery, especially poultry.

Duration Mode
  15 hours   Part-Time

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

Apply Now! More Info
  Online Applications not accepted for this centre!
  Download Datasheet on L’ ART DE LA VOLAILLE
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