Reybericos

Horeca Course: Professional Shoulder Cutter

NIVEL B – AVANZADO : H1.P / H2.P : 1 PALETILLA POR PERSONA ( INCLUIDO )

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.

COURSE PAYMENT UPON BOOKING 

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.

COURSE PAYMENT UPON BOOKING 

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

Included with the course: 

Book – The Shoulder-Paletilla
Liability insurance during the course

  • Appetiser / Coffee 
  • 1 Paletilla(Shoulder) per student to complete courses H1.P and H2.P 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.
  • Diploma acreditativo H1.P – H2.P
  • Direct right to examination H1.P – H2.P

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

COURSE CONTENT

H1.P :
1. PaletillaTheory (H 1 P)
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.P :
5. Shoulder Theory (H 2 P)
6. Opening the shoulder in the stifle area / preservation
7. Cutting the stifle – Contramaza (Main objective: Maximum use in catering, developing the correct cut and becoming familiar with the technique of repeating the cut in the stifle 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)