MEAT AND PASTRY TECHNICIAN TRAINING

Students begin their training with meat processing. Meat technicians are responsible for the cutting of carcasses into smaller cuts, the trimming of meat cuts as well as the cost-effective use of trimmings and the attractive presentation of meat cuts.

Manufacture meat products

Meat technicians can also manufacture meat products such as biltong, boerewors, pickled meat and cold meat products. They have thorough knowledge of the preservation, packaging and freezing of meat. Meat technicians can also advise clients on the best use of different types of meat and meat cuts, as well as suitable preparation and cooking methods.

Hygiene in the meat market

Meat technicians must ensure that controlled rotation of all meat and meat products takes place. They are also responsible for hygiene in the meat market. They are trained in the effective marketing of meat cuts and products.

Practical skill in artisan breads

In addition to meat processing, students continue their training with measuring and scaling techniques, kitchen terminology and launch their practical skill training in artisan breads, pastry dough and batters, cookies, cakes, fillings, dessert sauces and chocolate.  Advanced instruction in our Patisserie and Bread Kitchens allows students to sharpen their practical skills as they produce artisan breads, pastries, desserts and cakes.