Ukraine, Dnieper
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PRACTICAL COURSES
Practical course on cutting meat. For anyone starting from scratch who doesn't know how to debone meat at all.
INDIVIDUALIZED TRAINING PROGRAM
The program can be adjusted.
PRACTICAL COURSE
1. CLASS
1.1 Familiarization with the equipment and the purpose of the equipment. Answers on questions.
1.2 Working with knives, types of knives: for rolling, for trimming.
1.3 The structure of pig and beef.
THEORY ALTERNATS WITH PRACTICE DURING THE CLASS.
1.4 The teacher cuts up a part of the pig, the shoulder blade shows everything in practice. Answers current questions.
1.5 The student cuts the shoulder of a pig under the guidance and supervision of the teacher.
1.6 The teacher cuts up a piece of beef, the shoulder blade shows everything in practice. Answers current questions.
1.7 The student cuts a beef shoulder under the guidance and supervision of the teacher.
1.8 Boning. The student lives a shoulder of pork and beef with the teacher. Examines the size and thickness of cut pieces of meat.
2. LESSON
THEORY ALTERNATS WITH PRACTICE DURING THE CLASS.
2.1 The teacher cuts up a part of a pig, the back part shows everything in practice. Answers current questions.
2.2 The student cuts the hindquarters of a pig under the guidance and supervision of the teacher.
2.3 The teacher cuts the back of beef and shows everything in practice. Answers current questions.
2.4 The student cuts the rear end of beef under the guidance and supervision of the teacher.
2.5 Boning. The student lives the hindquarters of the pig and beef with the teacher. Study the size and thickness of the cut pieces of meat.
3. LESSON
THEORY ALTERNATS WITH PRACTICE DURING THE CLASS.
3.1 The teacher cuts the butt end of a pig and shows everything in practice. Answers current questions.
3.2 The student cuts the butt end of a pig under the guidance and supervision of the teacher.
3.3 The teacher cuts up the cut side of beef and shows everything in practice. Answers current questions.
3.4 The student cuts the cut side of beef under the guidance and supervision of the teacher
3.5 Boning. The student lives the butt of the pig and beef with the teacher. Study the size and thickness of the cut pieces of meat.
4. LESSON
THEORY ALTERNATS WITH PRACTICE DURING THE CLASS.
4.1 The teacher cuts the neck of a pig and shows everything in practice. Answers current questions.
4.2 The student cuts the neck of a pig under the guidance and supervision of the teacher.
4.3 The teacher cuts the neck of beef and shows everything in practice. Answers current questions.
4.4 The student cuts the neck of beef under the guidance and supervision of the teacher
4.5 Boning. The student lives the neck of the pig and beef with the teacher. Study the size and thickness of the cut pieces of meat.
5. CLASS
Complete cutting of the carcass from start to finish. The vein of the carcass.
6. CLASS
Complete cutting of the carcass from start to finish. The vein of the carcass. Work on mistakes.
7. CLASS
Independent cutting of pork and beef carcasses, bringing the skill to perfection.
DOCUMENT
“Certificate” in ukrainian and english.
INDIVIDUALIZED TRAINING PROGRAM
The program can be adjusted.
PRACTICAL COURSE
1.2 LESSON
1 Familiarization with equipment and purpose of equipment. Answers on questions.
2 Working with knives, types of knives: for rolling, for trimming.
3 The structure of pig and beef.
THEORY ALTERNATS WITH PRACTICE DURING THE CLASS.
4 The teacher cuts up a part of a pig, the shoulder blade shows everything in practice. Answers current questions.
5 A student cuts a pig's shoulder under the guidance and supervision of a teacher.
6 The teacher cuts up a piece of beef, the shoulder blade shows everything in practice. Answers current questions.
7 A student cuts a beef shoulder under the guidance and supervision of a teacher.
8 Boning. The student lives a shoulder of pork and beef with the teacher. Examines the size and thickness of cut pieces of meat.
3.4 LESSON
THEORY ALTERNATS WITH PRACTICE DURING THE CLASS.
1 The teacher cuts up part of a pig, the back part shows everything in practice. Answers current questions.
2 A student cuts the hindquarters of a pig under the guidance and supervision of a teacher.
3 The teacher cuts the back of beef and shows everything in practice. Answers current questions.
4 The student cuts the rear end of beef under the guidance and supervision of the teacher.
5 Boning. The student lives the hindquarters of the pig and beef with the teacher. Study the size and thickness of the cut pieces of meat.
5.6 LESSON
THEORY ALTERNATS WITH PRACTICE DURING THE CLASS.
1 The teacher cuts the butt end of a pig and shows everything in practice. Answers current questions.
2 A student cuts the butt end of a pig under the guidance and supervision of a teacher.
3 The teacher cuts the cut side of beef and shows everything in practice. Answers current questions.
4 A student cuts a cut of beef under the guidance and supervision of a teacher
5 Boning. The student lives the butt of the pig and beef with the teacher. Study the size and thickness of the cut pieces of meat.
7.8 LESSON
THEORY ALTERNATS WITH PRACTICE DURING THE CLASS.
1 The teacher cuts the neck of a pig and shows everything in practice. Answers current questions.
2 A student cuts the neck of a pig under the guidance and supervision of a teacher.
3 The teacher cuts the neck of beef and shows everything in practice. Answers current questions.
4 The student cuts the neck of beef under the guidance and supervision of the teacher
5 Boning. The student lives the neck of the pig and beef with the teacher. Study the size and thickness of the cut pieces of meat.
9,10 CLASS
1 Technology for preparing various types of sausages.
2 Complete cutting of the carcass from start to finish. The vein of the carcass.
11,12 CLASS
1 Practical preparation of various types of sausages.
2 Complete cutting of the carcass from start to finish. The vein of the carcass. Work on mistakes.
13,14 CLASS
Independent cutting of pork and beef carcasses, bringing the skill to perfection.
DOCUMENT
“Certificate” in ukrainian and english.
It is very important for us that you get what you came to us for!
With your help, we become better!
Leave a request to agree on the date of the first lesson through the messenger, you do not need to come to sign up. We are recording you via messenger.
➤ you can earn money after taking the course
➤ the robot is not boring
➤ the possibility of trying to cross the border
➤ you can try to open your cave
For success, it is necessary to use two words: it is necessary to know exactly what you want and state, you are ready to pay the price.
PRACTICAL TRAINING WITH A BUTCHER
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