Search for a course > Lí 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 dí 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
  Apply Online or download application form  
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