Mauritius Institute of Training and Development

MITD

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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
	Online Applications not accepted for this centre!		Download Datasheet on ART DE LA BOUCHERIE - AGNEAU

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