Ever wondered how to cook the perfect steak, whether meat should be rested, when to use the sous vide cooking technique, how long to roast a leg of lamb for? If you or your customers want to know what the best method is for cooking a certain cut of beef, pork or lamb, then this educational meat cooking course is for you. This meat cooking course is designed to provide a good understanding of how to cook red meat. Once you have successfully passed this exam you will be able to confidently advise consumers on the most suitable cooking methods, cooking times and temperatures for cooking particular cuts of beef, lamb and pork.
This course is designed to highlight the key steps of the customer journey for those working behind a meat counter in a supermarket or an independent butcher. All too often in food retail, all the attention is given to the product on sale, how it looks, how much it costs and how good it will taste. There is often not enough emphasis and attention given to the critical point of where the product changes hands and moves from the business to the paying customer. It is the quality, consistency and sincerity of this transaction that will decide if there will be further transactions and if the customer will return.
Designed to highlight the key aspects of effective telephone skills for those working in abattoirs, processors, meat wholesalers/exporters, catering butchers, independent butchers or foodservice, this module will examine the importance of establishing an effective telephone manner. It looks also at how to be engaging and how to ensure the caller is pleased they called your number, department or business. We will also look at what can go wrong, how to avoid it, how to deal with challenging calls and moments of truth that will help you stand out in a crowd for all the right reasons.
* not all industry sectors will have access to these assessments.
We've categorized the modules according to industry sector. Just click on the sector which is most appropriate for you.
This is a very educational programme, it refreshes the memory and reminds you of forgotten cuts.
I have found the course incredibly interesting and hopefully will get the opportunity to do some of the practical examinations in the next few months to really improve my meat knowledge.
This will be an absolutely invaluable tool for key staff and customers. It is the best publication I have ever seen and the potential value is tremendous.
Everyone needs more education – and there's something for everyone in the Meat Education Programme. I work in the New Product Development department and I'm always looking for inspiration for new cuts – the study materials are packed with ideas for new and innovative products.
Congratulations on the project - a really useful and professional training tool.
The Meat Education Programme is a fantastic opportunity to invest in our people; to make them better professionals, and this will make the difference.
I have been a butcher for many years and this extensive programme is the best I have experienced. The online theory modules are easy to do in your own time and I certainly recommend the Programme to all butchers.
An excellent learning resource, which will provide our counter staff with even more knowledge, which they can pass on to our customers.