Service à la Française International Brochure Programmation SERVICE A LA FRANCAISE_Mauritius | Page 32

BUTCHER TRAINING
From 8 th to 11 th June
Theme of training: Art of meat cuts and valorisation of farmed and game
meats
Theme of contest: Cutting, valorisation and aesthetics of a piece of meat
Hervé SANCHO
MEILLEUR OUVRIER DE FRANCE
BUTCHER
SAF Member
Craft leader
The butcher is the specialist in the following fields: he looks after the purchase,
the delivery, the storage of the products, the transformation of the pieces
resulting from the cutting of the carcasses and the cuts of the species (cattle,
sheep, pigs, goats, poultry , game) and the processing of tripe products, in
compliance with quality, health and safety rules in accordance with regulatory
traceability requirements; he has the ability to assess the quality of products
at all stages, to verify and monitor their traceability. He has knowledge of
processing techniques, presentation of meat, different meat species and
appropriately uses materials and tools in compliance with health and safety
rules, in the professional and commercial environment in which it operates.
Objective of Training
Develop your skills to become a professional butcher. It will be a question of
consolidating and deepening the trainee's knowledge to enable him:
• Advance in the butcher trade and knowledge of the characteristics of the
profession.
• 
Master the cutting and make aesthetic preparations and ensure the proper
maturation of meats
• 
Have in-depth knowledge of the characteristics of the main meats
• 
Control sales and personalized service and customer relations
Content
GREEN ZOOM
SAF has a Sustainable Development
Commitment which will result in
the choice of our partner-suppliers
for our classes which are already
committed
towards
products
with a low carbon emission, and
the teaching of "good practices"
linked to the reduction of energy
consumption, renewable energies,
water saving, waste recycling and
biodiversity protection. During the
training the following aspects will
be reviewed: quality cooking with
products taking inti consideration
health, reduction of waste, choice of
cooking methods "more sustainable
and healthier", the use of local
products that allows gastronomy
and the fight against food waste,
the use of products from organic
farming, or environmental-friendly,
conservation methods that consume
little energy and are respectful of the
product such as the low temperature
box (.. .)
1. Organize the reception of the products: Check the delivered products, use
the weighing equipment, detect the qualitative and quantitative anomalies
2. Store the meats: prepare and tidy up the reception areas,
3. Prepare and organize the workstation: tidy up the workstation,
4. 
Clean, disinfect equipment, tools and premises: prepare products
maintenance and usage protocols, cleaning and disinfection technique,
5. Participate in the organization of the sales area: prepare the equipment,
organize communication at the point of sale, Apply the instructions and
adapt the choice of equipment, preparation of suitable equipment,
6. Carry out the technical operations of meat processing: cutting, separating,
boning, peeling, dressing a poultry, boning blank, respecting the anatomical
separations, a degree of trimming according to the culinary destination, a
clear peeling (aponeuroses), use the right tools for each operation, respect
for the work material (without incision in the muscles),
7. Carry out the sales operations: set up the work material, the presentation and
decoration elements, the rational setting up, the sorting by species and by
culinary destination,
8. Weigh, pack: choose the packaging, carry out the weighing, pack.
During practice the following aspects will be reviewed in more depth:
• Cutting, boning, (beef, pork / wild boar, lamb / sheep, deer, poultry)
• Separation of pieces, trimming, peeling;
• Cutting, tying, cladding, trimming, peeling;
• Weighing of different pieces of meat
• Decoration of pieces and dishes, presentation of pieces and small
parts for retail sale;
• Evocation of the aesthetic and creative theme;
• Compliance with health and safety rules.
Duration:
4 days.