Professional butcher postgraduate

Currently the population has adapted to the disposition of the vast majority of meat products throughout the year. Thus, with this postgraduate degree of professional butcher will contribute sufficient knowledge to be able to differentiate a wide range of meat products, as well as knowing and assessing the maturative processes through which these products pass and the most appropriate measures for their management with the greatest possible hygiene and safety. The sales techniques will also be addressed in the course in order to provide training to the trade dependent in all areas.

- Identify the requirements and carry out the cleaning, preparation and maintenance operations of the exploded room, of its equipment and auxiliary media. - Bone and wake up channels, filize and chulete the meat pieces and prepare them for commercialization, achieving the required quality and hygiene, carrying out the traceability of the process. - Apply the preparation techniques for the marketing or industrial use of edible spoils, achieving the quality and hygiene required. - Analyze the process of conversion of the muscle and other animal tissues into meat and edible spoils, its impact on the quality of the product obtained and the identification and assessment of the characteristics of the meat. - Know and differentiate carnage products. - Apply adequate hygiene and security measures in butcher shop. - Organize correctly the sales techniques that can be applied in butchers.

- Identify the requirements and carry out the cleaning, preparation and maintenance operations of the exploded room, of its equipment and auxiliary media. - Bone and wake up channels, filize and chulete the meat pieces and prepare them for commercialization, achieving the required quality and hygiene, carrying out the traceability of the process. - Apply the preparation techniques for the marketing or industrial use of edible spoils, achieving the quality and hygiene required. - Analyze the process of conversion of the muscle and other animal tissues into meat and edible spoils, its impact on the quality of the product obtained and the identification and assessment of the characteristics of the meat. - Know and differentiate carnage products. - Apply adequate hygiene and security measures in butcher shop. - Organize correctly the sales techniques that can be applied in butchers.

This professional button postgraduate prepares to acquire specific knowledge within the area developing in the student some capacities to function professionally in the sector, and more specifically in conditioning of the meat for its commercialization. You can also learn to differentiate between numerous carnage products, the characteristics of these products and their influence on people's lives.

The postgraduate of professional butcher is aimed at all those interested in the scope of hospitality and tourism and want to specialize in conditioning of the meat for commercialization, in addition to knowing the essential aspects of as well as the hygiene and safety and the sales techniques that can be used in the butchers.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.