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There's a depth of talent and a wealth of expertise within MLC Foodservice - and it's available to catering organisations. Bespoke training courses - for groups of up to 15 of your staff - can be structured to meet the needs of all those concerned with the ordering, specification, preparing and cooking of red meat.
Included among the more popular courses we undertake are:
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Ideal for those new to the foodservice industry or with only a basic knowledge of red meat. The course covers information on recognising and understanding the different cuts of beef, pork and lamb and the product characteristics of those cuts. It also covers the handling of meat to ensure none of its quality is lost. The importance of good hygiene is also stressed.
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We have a range of courses geared towards getting the best out of meat in the kitchen environment. The course covers a wide variety of cooking techniques, methods and styles and will provide a good level of understanding of product performance, maximising the yield from various cuts of meat and how to achieve portion control.
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This is a technical and practical course designed to give chefs and caterers a full understanding of butchery skills - from traditional butchery methods to more modern techniques. This particular course can be specifically tailored to suit individual requirements and the existing butchery skills of those attending.
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To request further information, please click here 
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