TRADITIONAL BUTCHER

Locations

Banner-sedi-big-contattiPO
Banner-sedi-big-contattiroma
Banner-sedi-big-contattiMILANO

This course is designed for: A meat-enthusiast beginner


Prerequisites: None


What’s in the course: Academic lessons, Educational Handbook, all materials and ingredients used. AMI customized apron and headband, safety insurance, all internship costs, Final Exam, and Certificate. The Final Exam will be held in Prato.

What is this course?

It’s the course that will make you a butcher starting from the basics. During this course a total of 11 complete beef quarters are deboned, until the student will be completely certain about how to debone. The teaching method applied consists in guided practical exercises through exact photo sequences and the supervision of a teacher. That is, the student is guided by the teacher while he accurately follows the photos that represents the exact process of a particular phase of deboning and, afterwards, of cutting. The great value of this method is that, once the technique has been understood and acquired, the student butcher will be able to reorient himself in the future, when needed.

What’s the added value?

 No demonstrations but real 100% animal processing carried out by the student.
★ A course that doesn’t deliver any useless lessons but only actual practice.
★ It’s way easier to remember and to find key sections, both for deboning and for cutting.
★ Small-scale training = true training, effective, only groups made up of a maximum of 6 students per teacher, so that he can personally knows every student and he can help every one of them individually.
★ HACCP Certificate included (this is a free additional course included in the total price of the main course, to be attended out of the main course scheduling time).
★ Mandatory 500-hours internship during which the student will strengthen the basics and will start working.

How do you learn

The course follow a programme (which reports the targets that will be reached everyday). This method makes it easier for the student to track his actual learning progress. It also sets an important disciplinary routine, and a progressive actions method, so that the study is never tedious, and everyone knows where the course is heading to, at any time. This applies to the whole part related to processing beef, pork, poultry, rabbit, and lamb.

Duration

The course is structured in 48 modules over 12 days. Every course day there will be 2 modules in the morning and 2 in the evening.

MODULE 1

APPROACHING BUTCHERY AND KNOWING THE TOOLS


MODULE 2

WORKING TOOLS USAGE AND MANTAINANCE


MODULE 3

BEEF CONSERVATION AND MATURING


MODULE 4

DEBONING INTRODUCTION: CHICKEN QUARTER


MODULE 5

ON THE COUNTER, 2 IMPORTANT RULES FOR A RESPONSIBLE CONTROL


MODULE 6

DEBONING INTRODUCTION: PORK LOIN


MODULE 7

DEBONING INTRODUCTION, HINDQUARTER PART ONE


MODULE 8

PREPARATION AND CUTTING, HINDQUARTER AND FIORENTINA


MODULE 9

BASIC COMMUNICATION SKILLS WITH THE CUSTOMER


MODULE 10

DEBONING INTRODUCTION: FOREQUARTER PART ONE


MODULE 11

BOILED MEAT WITH BONE


MODULE 12

TURKEY COMPLETE DEBONING


MODULE 13

FUNDAMENTAL DATA ON HOW TO SIMPLIFY THE DEBONING PROCESS


MODULE 14

FREE-RANGE AND CLASSIC POULTRY, CUTTING AND SELLING TECHNIQUES PART ONE


MODULE 15

DEBONING: HINDQUARTER PART TWO


MODULE 16

HOW TO MAKE AN ORIGINAL FIORENTINA AND THE DIFFERENCES WITH OTHER PREPARATIONS

MODULE 17

DIFFERENCES IN BEEF MUSCLE TISSUES


MODULE 18

DEBONING: FOREQUARTER PART TWO


MODULE 19

DEBONING INTRODUCTION: RABBIT


MODULE 20

FREE-RANGE AND CLASSIC POULTRY, CUTTING AND SELLING TECHNIQUES PART TWO, GUINEA FOWL


MODULE 21

HOW TO DEBONE FOLLOWING ANATOMIC SUBDIVISIONS


MODULE 22

T-BONE STEAK CUTTING PART TWO


MODULE 23

DEBONING: HINDQUARTER PART THREE


MODULE 24

CLEANING AND PREPARATION OF PRIME CUTS FOR SELLING

MODULE 25

ITALIAN MATURING AND MARINADE


MODULE 26

FOREQUARTER CUTS


MODULE 27

HOW TO TIE FOREQUARTER ROASTS


MODULE 28

DEBONING AND COMPLETE DISSECTION, FOREQUARTER, PART THREE


MODULE 29

DEBONING: HINDQUARTER PART FOUR


MODULE 30

ANATOMIC CUTS LOCALIZATION EXERCISE, HINDQUARTER


MODULE 31

ADVANCED CUTTING: HINDQUARTER MACHINE CUTTING


MODULE 32

HINDQUARTER

MODULE 33

DEBONING: FOREQUARTER PART FOUR


MODULE 34

ADVANCED CUTTING, FOREQUARTER PRIME AND SECOND CUTS


MODULE 35

HOW TO IDENTIFY PRIME AND SECOND CUTS FROM THE FOREQUARTER


MODULE 36

THE DIFFERENT USAGE OF THE FLANK FROM VEAL FOREQUARTER


MODULE 37

DEBONING: HINDQUARTER PART FIVE


MODULE 38

ADVANCED CUTTING, HINDQUARTER PRIME AND SECOND CUTS


MODULE 39

CATTLE BREEDS


MODULE 40

ADVANCED CUTTING, HOW TO PREPARE ROAST BEEF


MODULE 41

DEBONING: FOREQUARTER PART FIVE


MODULE 42

CUTS FOR BOILED MEAT WITHOUT THE BONE, DEBONED FLANK AND RIBS


MODULE 43

CUTTING: PORK IN BUTCHERY, LOIN, RIBS, FILLET, AND COLLAR


MODULE 44

TRACEABILITY, PRACTICAL PRINCIPLES


MODULE 45

DEBONING: HINDQUARTER PART SIX


MODULE 46

HOW TO MAKE STEWS AND TO-BOIL CUTS FROM HINDQUARTER


MODULE 47

COMPLETE CHICKEN DEBONING FOR PREPARATIONS


MODULE 48

COMPLETE MODULES REVIEW AND INTRODUCTION TO THE INTERNSHIP

At the end of the course there will be a 500-hours internship.

Course Insights

◯ The cost for the Traditional Butcher course is € 3,370 (tax included)

★ Includes: Academical lessons, Accademia Macelleria Italiana customized apron and headband, all materials used, tastings, Handbook, Final Exam, Certificate, internship, and safety insurance.

★ No extra costs (students must pay their own board and lodging).

★ Payment: € 700 deposit at enrolment, € 2,670 at the start of the course.


Pay the deposit with PayPal, it’s easy, safe and fast!

It accepts major credit card networks (MasterCard – Maestro – Visa – Visa Electron – Amex – Aura – Discover)

The course is structured in 48 modules during 12 days. Every course day there will be 2 modules in the morning and 2 in the evening.

The course is always held in mid-week days.

In Prato on Tuesday, Wednesday and Thursday, in Rome on Wednesday and Thursday.

In Milan will be available soon.

Traditional Butcher Course

NEXT DATES

6 – 7 – 8 November
13 – 14 – 15 November
20 – 21 – 22 November
27 – 28 – 29 November
Schedule: 8:30 AM – 4:30 PM

8 – 9 – 10 January
15 – 16 – 17 January
22 – 23 – 24 January
29 – 30 – 31 January
Schedule: 8:30 AM – 4:30 PM

5 – 6 – 7 February
12 – 13 – 14 February
19 – 20 – 21 February
26 – 27 – 28 February
Schedule: 8:30 AM – 4:30 PM

4 – 5 – 6 March 2020
11 – 12 – 13 March 2020
18 – 19 – 20 March 2020
25 – 26 – 27 March 2020
Schedule: 8:30 AM – 4:30 PM

1 – 2 – 3 April 2020
6 – 7 – 8 April 2020 < Due to holidays, lessons will take place on Monday, Tuesday, and Wednesday
15 – 16 – 17 April 2020
22 – 23 – 24 April 2020
Schedule: 8:30 AM – 4:30 PM

6 – 7 – 8 May 2020
13 – 14 – 15 May 2020
20 – 21 – 22 May 2020
27 – 28 – 29 May 2020
Schedule: 8:30 AM – 4:30 PM

Discounted lunch for AMI students at Macelleria Conti, 5 €

Traditional Butcher Course

12 lesson days and 500-hours internship

NEXT AVAILABLE DATES

6 – 7 – 8 November 2019 COURSE START
13 – 14 – 15 November 2019
20 – 21 – 22 November 2019
27 – 28 – 29 November 2019 / COURSE END
Schedule: 8:30 AM – 3:30 PM

15 – 16 – 17 January 2020 COURSE START
22 – 23 – 24 January 2020
29 – 30 – 31 January 2020
5 – 6 – 7 February 2020 / COURSE END
Schedule: 8:30 AM – 3:30 PM

4 – 5 – 6 March 2020 COURSE START
11 – 12 – 13 March 2020
18 – 19 – 20 March 2020
25 – 26 – 27 March 2020 / COURSE END
Schedule: 8:30 AM – 3:30 PM

6 – 7 – 8 May 2020 COURSE START
13 – 14 – 15 May 2020
20 – 21 – 22 May 2020
27 – 28 – 29 May 2020 / COURSE END
Schedule: 8:30 AM – 3:30 PM

Includes a break for food tasting in Accademia.

Traditional Butcher Course

12 lesson days and 500-hours internship

NEXT AVAILABLE DATES

20 – 21 – 22 November 2019
27 – 28 – 29 November 2019
4 – 5 – 6 December 2019
11 – 12 – 13 December 2019

8 – 9 – 10 January 2020
15 – 16 – 17 January 2020
29 – 30 – 31 January 2020
5 – 6 – 07 February 2020

4 – 5 – 6 March 2020
11 – 12 – 13 March 2020
18 – 19 – 20 March 2020
25 – 26 – 27 March 2020

6 – 7 – 8 May 2020
13 – 14 – 15 May 2020
20 – 21 – 22 May 2020
27 – 28 – 29 May 2020

Schedule: Wednesday, Thursday, and Friday from 8 AM to 3 PM
Discounted lunch for AMI students at Ristomacelleria Al toc, 10 €

A course designed as per ISO 29990 standards

★ The student sign every step of the programme, but only after he can actually execute the technique, or make the recipe, as stated in the programme. Working like this, the student is made self-confident in his certainty as he can check his skill in real time, without any gap in learning. This is an assurance of real learning.


★ The student will have to integrate the learning path with individual study of the Handbook, so that the classroom study time will be used for successfully advance in the course. The written Handbook guarantees that techniques and recipes were successfully tested thousands of times.


★ The purpose of the course is to create competent professionals. The final exam unquestionably determines the result of the course. With a 6/10 mark the exam is passed. If the mark is below this, the student must repeat a part of the course in one of the usual locations, depending on available dates. This repetition is not charged to the student. This method guarantees the functionality of the course.


★ Follow-up service is included in the course cost. The student can phone the teacher and he will receive help in the execution of techniques or recipes for a period of up to 6 months from the end of the course. This is a warranty that no one is left alone after the course.


★ The course for Hazard analysis and critical control points – HACCP – is mandatory and the students must carry the certification during the course. A student without HACCP certification can obtain it during the course, without additional costs. The student will start the HACCP course at the start of the Butcher course.

Professional ACADEMICAL AWARD for the
worthiest students

Accademia Macelleria Italiana, following its purpose to promote and stimulate entrepreneurship in the Italian butchery, to encourage its students in becoming entrepreneurs, established the ACADEMICAL AWARD.

The award is granted to every graduate student that reached a 10/10 mark in the final exam. This special award is a way to inspire graduates toward excellence and toward a high profile professional career.

The technology used during the course, and in the handbook, comes directly from a practical but advanced method.

The handbook includes the major subjects specified in the programme. The deboning section is treated with the Slide by Side method, an innovative learning technique that allows a quick and effective learning through progressive exact photo sequences and it will be a valuable future reference for the student. Working in this way, the student familiarise himself with deboning on a gradient scale, starting from poultry and ending with pork and beef, going through the major meat types (rabbit, free-range chicken, battery chicken, turkey, and lamb) so that he achieves a complete formation.

Single anatomic cuts are very important, and nothing must be wasted when working with a raw material as valuable as meat is. That is the reason why the handbook presents both deboning and cutting sequences. The student watch the exact photo sequence of a cut, then he drills it multiple times during the course, always under the watchful supervision of the teacher.

His competence will gradually increase until he will be a true professional.

Certifications

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