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Search for a course > ART DE LA BOUCHERIE - LE CERF
Course Contents Entry Requirements
 
  • Tracabilite du cerf
  • Depecage et evisceration
  • Methode de maturation
  • La decoupe du cerf
  • Les principaux morceaux
  • Les appreciations culinaires
  • Presentation du produit
  • Le sens du coupe
  • Developper son rendement
  • Destination culinaire
  • Bonnes pratiques d'hygiene
 
  • Anyone willing to acquire the necessary knowledge in butchery, especially deer 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  
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