| Search for a course > L’ ART DE LA VOLAILLE |
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- 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
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- Profile of Trainees: Anyone willing to acquire the necessary knowledge in butchery, especially poultry.
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15 hours |
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Part-Time
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