{"id":26915,"date":"2012-02-20T18:56:20","date_gmt":"2012-02-20T16:56:20","guid":{"rendered":"http:\/\/staging.sillon38.com\/?p=26915"},"modified":"2012-02-20T18:56:20","modified_gmt":"2012-02-20T16:56:20","slug":"stage-elaborer-des-plats-cuisines-en-produits-carnes-porc-boeuf-et-volaille","status":"publish","type":"post","link":"https:\/\/www.sillon38.com\/blog\/2012\/02\/20\/stage-elaborer-des-plats-cuisines-en-produits-carnes-porc-boeuf-et-volaille\/","title":{"rendered":"Stage \u00e9laborer des plats cuisin\u00e9s en produits carn\u00e9s: porc, b\u0153uf et volaille"},"content":{"rendered":"

Proposition de stage:\u00a0\u00bb \u00e9laborer des plats cuisin\u00e9s en produites carn\u00e9s: porc, boeuf et volaille\u00a0\u00bb les 1er et 2 mars de 9h15 \u00e0 17 heures; \u00e0 l’AFRAT \u00e0 Autrans<\/strong>
\n<\/span><\/p>\n

Vous souhaitez mettre en place une activit\u00e9 de transformation de viandes, ou vous avez d\u00e9j\u00e0 un atelier et voulez affiner vos techniques et recettes.<\/span><\/p>\n

Objectifs p\u00e9dagogiques<\/span><\/span><\/h2>\n
    \n
  • Pr\u00e9parer des viandes en sauce et \u00e9valuer le go\u00fbt d’un produit fini.<\/span><\/li>\n
  • Calculer vos co\u00fbts de production et d\u00e9finir un prix de vente adapt\u00e9.<\/span><\/li>\n
  • Appliquer la r\u00e8glement en vigueur<\/span><\/li>\n

  • \n<\/span><\/li>\n
  • PROGRAMME<\/strong><\/span><\/li>\n
  • Techniques de pr\u00e9paration des viandes : d\u00e9coupe, pr\u00e9paration, cuisson, conservation.<\/span><\/li>\n
  • Assaisonnement : les \u00e9pices et autres ingr\u00e9dients, leurs caract\u00e9ristiques et principes d’utilisation.<\/span><\/li>\n
  • Evaluation sensorielle : les \u00e9l\u00e9ments constitutifs du go\u00fbt.<\/span><\/li>\n
  • Co\u00fbt de revient et prix de vente.<\/span><\/li>\n
  • R\u00e9glementation de l’atelier et de l’\u00e9tiquetage.<\/span><\/li>\n

  • \n<\/span><\/li>\n
  • M\u00e9thodes p\u00e9dagogiques<\/span><\/strong><\/span><\/li>\n<\/ul>\n

    Apports th\u00e9oriques et r\u00e9alisation de recettes en atelier \u00e0 l’AFRAT (Autrans).<\/span><\/p>\n

    Contact\u00a0:<\/strong><\/span><\/p>\n

    Richard V\u00e9lasquez 06 81 44 95 45<\/span><\/p>\n

    Martine Maritano 04 76 93 95 22<\/span><\/p>\n

    <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

    Proposition de stage:\u00a0\u00bb \u00e9laborer des plats cuisin\u00e9s en produites carn\u00e9s: porc, boeuf et volaille\u00a0\u00bb les 1er et 2 mars de 9h15 \u00e0 17 heures; \u00e0 l’AFRAT \u00e0 Autrans Vous souhaitez mettre en place une activit\u00e9 de transformation de viandes, ou…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[228],"class_list":["post-26915","post","type-post","status-publish","format-standard","hentry","category-enseignementformation","tag-afrat-autrans"],"yoast_head":"\nStage \u00e9laborer des plats cuisin\u00e9s en produits carn\u00e9s: porc, b\u0153uf et volaille -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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