Range® Meat Clerk Cooking Methods & Preparation Tips Certificate

Duration: 1 to 2 hours
Lectures: 3
Level: Beginner

RANGE® MEAT CLERK CUTS & FEATURES CERTIFICATE (RMC201)

Cuts & Features includes 8 courses. To begin with, we provide the student with a strong knowledge base regarding the identification of over 240 cuts in the meat  case. This includes how to merchandise the individual cuts associated with beef, pork, lamb and chicken.  Furthermore, students will understand cut attributes, and how to recommend substitutable cuts and proper cooking methods to customers.

The Range® Meat Clerk Cooking Methods & Preparation Tips Certificate

This certificate includes 3 courses on assisting the customer with choosing the right cut, recommending proper cooking methods, and understanding and suggesting interesting flavor profiles using rubs, pastes, and marinades to match the cut and cooking method.

Prerequisite:  Range® Meat Clerk Cuts & Features (RMC202)

1
How to Make Meat Tender

Earn Range® Meat Clerk How to Make Meat Tender competency badges by completing the How to Make Meat Tender course

2
Flavor Rubs, Pastes & Marinades
30 minutes

Earn Range® Meat Clerk Flavor Rubs, Pastes & Marinades competency badges by completing the Flavor Rubs, Pastes & Marinades course.  

3
Types of Cooking Methods
45 minutes

Earn the Range® Meat Clerk Types of Cooking Methods competency Badge by completing the Types of Cooking Methods course, participating in course activities, and passing required course assessments.

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