Are you looking for a creative, demanding, rewarding job and have a taste for customer contact? Do you like cooking and are you rigorous? Learn the profession of butcher-caterer and become an expert in charcuterie preparations made from meat and fish (terrines, galantines, pâtés, ready meals, etc.). How ? By following the training for the professions of butcher-caterer and caterer employee of the Chamber of Trades and Crafts of Hauts-de-France (CMA).
Want to train as a charcutier-caterer? 🥩🔪 Nicolas explains how to join this training provided at the CMA of Lille👇 👨🍳Do like Maxime, a passionate apprentice for whom learning is an enriching experience 🔥 So, interested? 😎 What if it was you? 🤔 For more information: 🔗 📞3006 (free service) #craftsmanship #formation #butcher #charcutiertraiteur #learning
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Comprehensive training to meet customer expectations
During your training provided by the CMAyou will learn how to select quality products and cuts of meat, prepare them, enhance them and preserve them. Your mastery of cooking, smoking, brining and salting techniques will also allow you to offer tasty products and dishes throughout the seasons.
Today, the trend is towards cocktail dinners and takeaway meals. The delicatessen-caterer is no longer limited to tasty terrines and tasty bites à la reine. He must constantly renew oneself et design complete buffets from starter to dessert.
He must therefore master different techniques, be equipped with notions of butchery, bakery and pastry in addition to his core business, charcuterie.
The profession of butcher-caterer is suitable for both men and women. The important thing is to be creative, rigorous in your techniques and demanding on the quality of the products. (©Santypan/AdobeStock)
Butcher-caterer, a creative profession
Nicolas Rommelaere, training manager at CMA Formation & Entreprises Lille, is an artisan charcutier-caterer trained in Tourcoing, holds a CAP and a professional certificate. He works as a catering chef and has taught for five years at the CMA of Hauts de France.
“I have a business alongside my teaching activity, which is the case for all CMA teachers. It is essential for be in tune with the profession, techniques, trends too,” he says.
These are very creative jobs, you never get bored. You must always innovate and question yourself.
Nicolas Rommelaere
Training manager at CMA Formation & Entreprises Lille
And to continue: “Thanks to our training, our students will be able to obtain a CAP and of course access the highest diploma in the profession: the Brevet de Maîtrise (BM) – equivalent to BAC – which facilitates the creation or takeover of craft businesses in integrating, into the training, the administrative and commercial management of the company. This diploma allows you to obtain, on request, the quality of Master Craftsman.
With your diploma in hand, you will have spoiled for choice. The catering sector is guaranteed full employment. You can join a brigade in a restaurant or at a local delicatessen, join an event caterer, a cabaret, a cruise line… or set up on your own.
What to remember from the butcher-caterer training
1. Why choose the butcher-caterer training from the CMA des Hauts-de-France?
The training center is equipped with professional tools: cutting equipment and rooms, loading and unloading docks, cold rooms, etc. The artisanal know-how is transmitted by a teaching team made up of professionals, all active butcher-caterer artisans.
2. What is the content of the CMA des Hauts-de-France training?
This training prepares you for roles in preparing cooked dishes and accompaniments, presentation on the plate and setting up hot or cold themed buffets, but also for mastery of the preparation of appliances, sauces and savory or sweet pastries. . The Professional Certificate also covers the commercial and administrative aspect (quotes, invoices, etc.) of the profession.
3. What skills do you need to be a good butcher-caterer?
Above all, you must be rigorous in your techniques and demanding on the quality of the products, be creative while respecting the traditions of the profession, be impeccable in terms of hygiene and have a real appetite for customer relations.
