Training speciality level 1

DESCRIPTION:

Carrying out the basic operations of cutting, preparation of charcuterie products and storage of meat products, as well as cleaning and maintenance of the equipment used and packaging of products for sale, complying at all times with current technical-sanitary regulations.

HOURS: Afternoons

ACCESS REQUIREMENTS:

• To be registered as an occupation seeker or improvement of occupation at the SOC Employment Office and to have the occupation demand in high status the day before joining the course.
• No academic level is required, but basic linguistic communication skills are necessary to be able to learn and follow the training.
• Participants may be called for an interview and/or test if necessary.