BONING AND DRESSING TRAINING COURSE

OBJECTIVE :
This training course is aimed at inexperienced trainees. The recruitment will be the responsibility of the company.

The objective will be to teach them the boning and the dressing of meat quarters, chosen from the start, under the authority of a tutor also designated by the company.

COFCO agency's assignment is :

• To ensure the start of the training, to supervise the course modules,
• to assess the progression of the knowledge according to planned objectives, and prepare the end of training test.

At the end of the training course, every trainee will be able to work alone at a certain rate, at a minimum of 10 front quarters or 7 back quarters per day.
It includes machine and finish.


I) START UP PHASE
1) Initial knowledge appraisal.

• Behavioural study of trainee knowledge
  (To be able to assess the intellectual level of each tutor, in order to position the teaching methods of the modules)

2) Orientation of the training course and the operational rules.

• To define the operational rules to comply with, and the objectives expected by their company.

II) PRACTICAL PHASE
1) Knowledge development.

Under the management of the tutor, the trainees begin the training by working on the quarters. According to the importance of the group, this one can be divided in three groups, 2 or 3 people will learn carving.The second group will learn dressing and the last will practice peeling and finishing. Each trainee will alternate every two - weeks, in order to achieve a learning balance. They will practice repeatedly until each trainee masters the different operations.

III) EDUCATIONAL PHASE
1) The content of the technological modules of the meat.

COFCO agency will communicate during meetings essential knowledge to all the operators of meat-based products.

Descriptions of the modules :

• The bony diagram of the carcasses
• The terminology of the treated species
• The intrinsic quality of meat
• The behavioural study of the movements and postures in the field.

In one day, at regular intervals (to define), these different programs will be provided by the agency, with the help of appropriated means.
Tests and exercises will make it easier to understand the subjects during the duration of the training course.

2) Individual progression of knowledge.

With the help of different materials and video, the progression of each trainee will be evaluated regularly by the COFCO trainer, the tutor and the manager of the concerned workshop.
These evaluations will be carried out regularly but unexpectedly so trainees don't expect them.


IV) CONCLUSION
1) Evaluation and overview.

At the end of the training course, the validation will be established in two steps :

• A practical test will allow the assessment of knowledge and the skills acquired, in function with the objectives of the training course referential.
• A written examination, in question form, based on the CAP (vocational training qualification) will concern the meat technology and the movements and postures at work.

2) Training validation.

A training course certificate and professional qualification will be awarded to each trainee who has perfectly validated his training course.
ANALYSIS DEBAT


LENGTH OF COURSE : 6 months minimum for beginners in the practice of the trade.

COFCO PARTICIPATION : To be determined, depending on the company's wishes, minimum accepted, once or twice a month, therefore 6 days.