Service à la Française International Brochure Training done by Meilleurs Ouvriers de France - Page 18

Training done by Meilleurs Ouvriers de France Training programme Delicatessen & catering chef He is the guarantor of an ancient culinary tradition (rillettes de Mans, andouille de Vire, jambon de Bayonne etc.) His speciality: prepare pork- based food. He also works with other meats (beef, chicken, venison), fish and vegetables and prepares a large variety of appetizers and meals, hot or cold. Objective of the training Strengthen and deepen the knowledge of the trainee to enable him to: • Master the processing techniques of raw materials, • Produce delicatessen, fine and modern, hot and cold starters, • Master the basic pastry techniques, • Master decorating and presentation techniques of cooked meat products, • Organisation of a buffet. Project The training ends upon realisation of the project. Trainees will be asked to imagine an event and create a buffet around this theme. Target This training course is aimed at professionals with a first experience in cooked meat and working or wishing to work in a challenging environment. Training content The training is structured around 5 areas that are gradually tackled through various practical exercises during the 10 days of training. Emphasis is placed on a theme or technique according to the needs of the trainees. • The preparation of cooked meat and delicatessen: made from meat (pâté, terrine, galantine, aspic, regional sausages) and made from fish, • Canapés, nibbles, mini tarts, verrines: salty and sweet, • Vegetable and fish based mousse, • Decoration techniques: aesthetic combination of volumes, colours, shaping, carving, topping, and the organisation of a buffet. Duration The recommended duration is two consecutive weeks (10 days) Depending on the needs of the trainees and educational objectives, the duration can be reduced to 5 days. In this case, themes will be pre-selected, and the number of practical exercises will be adjusted accordingly. Page | 18