MITD
Courses

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 download application form  
Home | Terms of Use | Privacy Policy | Feedback | Webmaster
© Copyright Mauritius Institute of Training and Development