Fresh Products Course Instructor

Description

We are seeking an instructor to deliver a training program aimed at a group of individuals at risk of social exclusion. The objective of the course is to professionally equip participants so they can successfully perform the duties associated with the position and enhance their employability. The course must be entirely practical, and participants must learn following this approach: CONTENTS MODULE 1: BUTCHERY SECTION * Organization and operation of the section * Types of meat: * By category: red, white, and dark meat * By family or species: bovine, porcine, ovine, and caprine * Meat quality standards: * Variables determining meat quality * Transport, receipt, and storage of meat products * Butchering * Sales denominations * Cuts with specific commercial names MODULE 2: CHARCUTERIE SECTION * Organization and operation of the section * Analysis of charcuterie products: * Components * Sausages and cured meats * Cheeses * Manual and machine slicing MODULE 3: FISHMONGER SECTION * Organization and operation of the section * Types of fish and other section-specific products: * White fish, blue fish, leathery fish, cephalopods, and crustaceans * Common confusions in fish identification: denominations and closely related species * Freshness and quality of the product * Preparation and cleaning of fish: * Scaling, bleeding, evisceration, washing, removal of bones and skin * Butchering and portioning MODULE 4: FRESH PRODUCTS MANAGEMENT * Control and supervision of fresh products * Fresh section checklist * Control and reduction of shrinkage in the fresh section * Problems and difficulties in the fresh section * Main causes of product deterioration * Guidelines for product storage * Labeling and packaging Position type: Full-time, Part-time Education: * Compulsory Secondary Education (Desirable) Experience: * In the course area: 1 year (Desirable) Work location: On-site employment