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Production of German sausages and meat products.

Activity designed for participants to acquire skills in the preparation of German meat and sausage products.

Axes of training: Improvement of professional competence

Professional Family INA, HOT

Course Dates
Dates

       February 6, 7 and 8

Course Schedules
Duration

15 Hours of Presence

15.30 – 20.30 H

Secretary
Squares

20

 

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