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Salubrité Alimentaire et Transformation des Viandes 101
$399.00Ce cours servira d’introduction aux exigences en matière de connaissances fondamentales et de mise en application afin pour satisfaire avec succès à tous les prérequis relatifs aux compétences professionnelles d’un découpeur de viande industrielle. Les sujets comprennent : la salubrité alimentaire; l’équipement de protection individuelle; les couteaux et outils de découpe des viandes; l’entretien de l’équipement, l’assainissement et la salubrité alimentaire; les exigences de traitement; la santé et sécurité au travail; les lois et règlements, et les aptitudes à la communication. Les participants au cours seront également initiés aux différents types de viandes et aux coupes de viandes « 101 ». *Devenez membre pour recevoir 20% de reduction -
Introduction to Cheesemaking
$300.00This course allows the participant to become familiar with the basics of dairy chemistry and with the microbiology necessary to understand the vocabulary that supports the cheese industry. Furthermore, at the end of this training, the participant will know the main principles of cheese making including notions of quality and will be introduced to the concept of technological levers required to make adjustments during production. *Become a member to receive 20% off -
Canadian Workplace Cultures
$199.00Canada is a vast country with many different cultures. Understanding what makes Canada such a diverse country is a critical skill in being a team member in a Canadian workplace. There are various aspects of a Canadian workplace that may not be the same as a workplace in other countries. We will take a close look at topics such as basic Canadian facts, appropriate workplace etiquette including body language, communication skills and common courtesies, as well as the importance of demonstrating adaptability, work ethic, and work initiative. *Become a member to receive 20% off
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