Home / Show all modules
Course
Beef - Theory - Level 1 Understanding and recognising beef cuts
Meat Education Programme
/
Beef
Beef - Theory - Level 1 Understanding and recognising beef cuts
This course will explain what the beef primal cuts are, where they are situated within the carcase and what they are mainly used for. Each primal cut is shown with the name, a carcase diagram showing where the cut is situated on the carcase, a...
Beef - Theory - Level 2 Recognising beef foodservice and retail cuts and the best cooking methods
Meat Education Programme
/
Beef
Beef - Theory - Level 2 Recognising beef foodservice and retail cuts and the best cooking methods
This course will show you more than 100 beef cuts, where they are situated within the carcase and the best cooking methods. Each beef cut is shown with the name, a carcase diagram showing which primal cut is used for the cut, a general...
Beef - Understanding cattle production, beef quality and the supply chain
Meat Education Programme
/
Beef
Beef - Understanding cattle production, beef quality and the supply chain
This course is aimed at anybody working with beef, from the beef buyer to the chef and anybody in between. The course explains the differences between types of breeds and their characteristics; the stages in the animal’s life from calf,...
Lamb - Theory - Level 1 Understanding and recognising lamb primal cuts
Meat Education Programme
/
Lamb
Lamb - Theory - Level 1 Understanding and recognising lamb primal cuts
This course will explain the lamb primal cuts and where they are situated within the carcase. Each primal cut is named in the study material, with a carcase diagram showing where the cut is situated on the carcase and a general description of...
Lamb - Theory - Level 2 – Recognising foodservice & retail cuts & understanding best cooking methods
Meat Education Programme
/
Lamb
Lamb - Theory - Level 2 – Recognising foodservice & retail cuts & understanding best cooking methods
This course will show you over 100 lamb cuts, where they are situated on the carcase and the best cooking methods. Each lamb cut is shown with the name, a carcase diagram showing which primal cut is used for the cut, a general description of the...
Pork - Theory - Level 1 Understanding and recognising pork primal cuts
Meat Education Programme
/
Pork
Pork - Theory - Level 1 Understanding and recognising pork primal cuts
This course will explain the pork primal cuts and where they are situated within the carcase. Each primal cut is named in the study material, with a carcase diagram showing where the cut is situated on the carcase and a general description of...
Pork - Theory - Level 2 Recognising pork cuts and the best cooking methods
Meat Education Programme
/
Pork
Pork - Theory - Level 2 Recognising pork cuts and the best cooking methods
This course will show you almost 100 pork cuts, where they are situated within the carcase and the best cooking methods. Each cut is shown with a carcase diagram illustrating which primal is used, a general description and the best cooking...
Understanding cooking beef, lamb and pork and the different cooking methods used
Meat Education Programme
/
Cooking with red meat
Understanding cooking beef, lamb and pork and the different cooking methods used
This course will help you understanding the different cooking methods used for beef, lamb and pork. Many overcook meat cuts due to a lack of knowledge. It is the job of those selling the meat to give accurate cooking information. If you can do...
Understanding customer service – serve-over counters
Meat Education Programme
/
Customer Service
Understanding customer service – serve-over counters
This course is designed to highlight the key steps of the customer journey for those working behind a meat counter in a supermarket or an independent butcher. The point where the product moves from the business to the paying customer is...
Zrozumienie hodowli bydła, jakości wołowinyi łańcucha dostaw
Meat Education Programme
/
Beef
Zrozumienie hodowli bydła, jakości wołowinyi łańcucha dostaw
Kurs skierowany jest do wszystkich osób mających kontakt z wołowiną - od nabywcy wołowiny po szefa kuchni i wszystkich ludzi na etapach pośrednich. Kurs wyjaśnia różnice między różnymi rasami i ich cechami, różne etapy życia...