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Introduction in Making of European Sausages and Salamis - 481.208
Duration
Six Days
Who Should Attend
Our School of Meat Retailing has the very best facilities and a reputation for high quality practical and theoretical programmes. This short course is ideal for retail butchers, chefs and food enthusiasts.
Applicants must have:
- The ability to physically complete the practical components
- ESOL applicants should have a minimum of IELTS 5.5.
Content
An exciting innovation is the development of a small goods course introducing the making of European sausages and salamis.
- Safety and hygiene
- Recipe instructions and processing methods
- Production of fresh and cooked sausages and salamis to an acceptable commercial standard
- Evaluation of product.
Fee
$246.00
Dates and Times
2010
Courses will be scheduled according to demand. Please phone the School of Meat Retailing on 09 968 8747 to register your interest.