Service à la Française International Brochure Training done by Meilleurs Ouvriers de France | Page 19

Training done by Meilleurs Ouvriers de France
Training programme
Cheesemonger
He is an expert in dairy products. He perfectly knows dairy products
including cheeses (history, production, tasting, preparation,). He can
stage them in the usual situations of sale, tasting, in presentations such
as buffets, trays and exceptional presentations- production of a masterful
work. He knows how to choose them and refine them to control their
evolution to be able to taste their optimum at their organoleptic stage.
The candidate is pedagogically able to transmit his knowledge.
Objective of the training
Strengthen and deepen the knowledge of the trainee to enable him to:
• Deepen one’s knowledge of cheese fabrication techniques,
• Know how to make dairy and / or cheese specialties and present a tray or
platter,
• Know how to advise a client,
• Make a cheese card and advise on purchases.
Project
The training takes place along with a project. Trainees will be asked to create a
cheese card, set a cheese platter, and advise the client on purchases.
Target
This training is for professionals in the kitchen and restaurant service.
Training content
The training is structured around 5 areas that are gradually tackled through
various practical exercises during the 5 days of training:
• to deepen your knowledge of European cheese legislation and regulations,
history, geography, and regional traditions. Learning different dairy breeds.
Learning vocabulary of the profession and the fabrication process,
• to learn how to select products according to their presentation and tasting
qualities. Know how to recognise “ready-made” products and those to
refine. Learn how to maintain dairy products, cheeses, and cheese maturing
techniques,
• to create creamery and / or cheese specialties,
• to learn how to display products on a platter, a buffet, to cut cheeses and serve
at the table,
• to advise a client: analyse his needs. To propose a product, to inform on the
origin, the composition and the fabrication of the products, to advise on taste,
degree of maturity, similar products, use of products, associations.
Duration
The recommended duration is one week (5 days).
Service à la Française, international brochure
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