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.
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