INTRODUCTION COURSE TO FRESH MEAT PROCESSING
Course starts every second Monday
|Duration:||+/- 2 Weeks|
|Price:||R6 980 (Course only)|
|Course Dates:||COURSES START EVERY SECOND MONDAY BOOK IN ADVANCE|
|Language||Course offered in Afrikaans and English|
|Details||Meat cutting course details|
We teach you how to make:
Boerewors, Patties, Cheese wors, Flavoured sausages, Biltong & Drywors.
We will teach you to cut primal cuts into retail cuts like:
Rump, T-Bones, Fillets, Stewing steak, Meat rolls, Shin, mince meat and much more…
You will learn:
- Health & safety
In this course the following topics will be discussed and demonstrated, the learner will also be given the opportunity to work practically.
Communicate with customers, peers and members of management by demonstrating the ability to summarize information in a verbal or written form.
Maintain food safety, good manufacturing practices and quality assurance practices in a food processing environment.
Prepare for and produce fresh meat cuts according to customer needs.
*Breaking meat carcasses into primal cuts.
*Form or fill raw minced meat products using automated equipment.
*Salt and dry meat
*Debone and cut meat primal cuts into retail cuts.
*Identify and deal with factors influencing meat quality
*Providing customer service
2 Qualified Moderators and Assessors form part of the staff ensuring that the course is presented to standard.