Reybericos

Horeca Course: Professional Ham Carver

LEVEL B – ADVANCED: H1.J / H2.J: 1 HAM PER PERSON INCLUDED
At our Academy, or at your premises if it is a hospitality establishment.

(We serve all of Spain) ENQUIRE.

Course Content Information and Booking Form

Maximum 12 students  

Location: 
MASTER CLASS ACADEMY – REYBÉRICOS SPAIN
PROFESSIONAL HAM CARVING SCHOOL 
OPTIONS: 
Option 1: 

Course held over two days. 5 hours each day—5 p.m. to 10 p.m.

At our Academy.

For private groups, we can travel anywhere in Spain and Europe (please enquire about prices for courses outside our Academy-School).

Option 2: 

INTENSIVE ONE DAY , MORNING AND EVENING
9.30am – 2.30pm // 4.30pm – 9.30pm

At our Academy.

For private groups, we can travel anywhere in Spain and Europe (please enquire about prices for courses outside our Academy-School).


COURSE PAYMENT UPON BOOKING 

Included with the course: 

Book – Guide to Ham
Liability insurance during the course

  • 1 ham per student to complete courses H1.J and H2.J at no additional cost. 
  • Screen-printed apron at no extra cost (free gift)
  • Provision of professional tools for course development
  • Provision of safety equipment and ham holder for the course
  • Vacuum packaging machine and vacuum bags provided at no additional cost.
  • Certificate of Achievement H1.J – H2.J
  • Direct right to examination H1.J – H2.J

Next, learn about our course content and fill out your form.

INCLUDED IN THE COURSE

H1.J :
1. Ham Theory (H 1 J)
2. Opening the ham in the Maza area / preservation for slow consumption and for immediate consumption.
3. Cutting the Maza (Main objective: Maximum use in the hospitality industry, developing the correct cut and becoming familiar with the technique of repeating the cut in the Maza area)
4. Plating concepts (1)

H2.J :
5. Ham Theory (H 2 J)
6. Opening the ham in the stifle area / preservation
7. Cutting the Babilla (Main objective: Maximum use in catering, developing the correct cut and becoming familiar with the technique of repeating the cut in the Babilla area)
8. Plating concepts (2)
9. Development of the 3rd cut Maximum use in the hospitality industry, development of a correct cut and familiarisation with the technique of repeating the cut.
10. Plating concepts (3)