Carry out meat assessment operations, cutting, preparing and preparing meat products and preparations, complying with current technical and health regulations. Marketing meat products in a small company.

• Carnation workshop: teams of disconeration. Spreading and preparation rooms with work tables. Elements of product collection and classification. Fridge chamber. Freezer.
  Basla. Fixed tablets. Lenders. Hangers. Manual carts (transportable tables). Tool cabinet. Cut and cut utils cabinet. Additive and condiment armor. Instrumental for taking samples. Domestic refrigerator. laundry, personal cleaning toilets.
• Machinery and tools: cutting and brushing tools, knives, automatic saw, mechanical knife and sharpening tools. Stinging machine, paster, cutter, cutter.
  Injector of brine. Cooking Island. Smoker and dryer. Bassulation and dispenser. Colloidal mill. Measurements of light, humidity, pH and consistency. Vacuum bagging equipment. Equipment, in tray and packed. Brine deposit. Salting and desalinating boot. Land cleaning equipment and facilities and equipment.

Timetable: Afternoons

Requirements:

• Be registered as a plaintiff or job improvement at the Employment Office of the SOC and have the demand for employment in a state of discharge the day before joining the course.
• No academic level is required but basic language communication skills are required to enable learning and training monitoring.
• Participants may be called to an interview and/or test, if necessary.