- Learn techniques for deboning (removing bones) and trimming (cleaning the meat, removing tendons and fat).
- Understandmuscle anatomy and identify the various major cuts (forequarters, hindquarters, whole cuts, and half-cuts).
- Master the art ofsharpening and honing knives to ensure safety and high-quality work.
- Strictly adhere tohygiene, safety, and traceability regulations in the food industry
On-site training in Laval (53)
Duration: 8 to 10 weeks
Hours: 7:30 a.m. to 4:00 p.m.
Projects to be carried out at various sites in the departments of Mayenne, Sarthe, Maine-et-Loire, Loire-Atlantique, Orne, Ille-et-Vilaine, etc.