Training program
Growa Center is an international competence at your service.
The growth of individuals, regions and countries
Training
Butcher
Craftsmen, bearers of heritage and ancestral techniques, precious in the culinary arts, butchers need to be precise and think about how to satisfy the palate of their customers as much as possible.
For this, a technical background, but not only, is essential to reach the demanding threshold of this profession and delight fine gourmets. Whether it is with sausages, steaks, puddings, hams, or any cold cuts, versatility will be the key to tasting.
Craftsmen, bearers of heritage and ancestral techniques that delight fine gourmets
The training’s objective
The main objective of this training is to instil precise techniques in butchers guaranteeing top quality work, particularly in meat processing.
Butchery is a precious skill in the culinary field and inheriting it requires developing a respect for the products, the quality and the customer.
ANCESTRAL TECHNIQUES
The role of the butcher
Supplying, storing, boning, cutting, preparing, processing and selling meat
Advising and informing customers on the origin of the meat and its characteristic
Negotiating prices with various suppliers
Presenting the products in an appealing and mouth-watering window display
Welcoming the customers, developing a good contact and a good relationship
Mastering the different tools: knives, saws, cutters, choppers, sawing machines...
BEARER OF A HERITAGE
The qualities of the butcher
SENSE OF CLEANLINESS
CONVIVIALITY, PEOPLE SKILLS
SKILL AND STAMINA
CREATIVITY
VERSATILE
ORGANISATION
Become a butcher
The training content
Learning techniques for the preparation, processing and presentation of meat such as sausages, puddings and hams
Mastering the meat cutting process
Managing the premises, equipment and stocks
Incorporating techniques for the purchasing and control of quality
Managing sales and the commercial aspect
Incorporating basic hygienic methods
Being creative in the elaboration, creation of its products, recipes and mixtures. Achieving perfect and original meat processing methods
Quality control
A Quotation?
Tell us about your needs, the number of people to be trained, the desired periods
+32 498 12 76 05
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GROWA Center
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Mon-Fri: 8am - 5pm
Sunday: Closed