Boucher/ère-charcutier/ière CFC Production

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  "description": "En tant que boucher/ère-charcutier/ière CFC Production, tu découpes les animaux en morceaux. Tu prépares la viande en la dressant, en la saucissonnant, en l'assaisonnant et en la fumant. Tu conseilles les clients et les aides à trouver le meilleur morceau de viande pour leurs besoins 🥩🔪\n  \nCe métier est important pour la société, car tu veilles à ce que les gens aient de la viande de qualité à manger.",
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  "activities": "Dans le métier de boucher/ère-charcutier/ière CFC Production, tu es responsable de découper les animaux en leurs différentes parties dans les règles de l'art. Cela signifie que tu sépares les différents morceaux de viande les uns des autres et que tu veilles à ce qu'ils soient prêts pour la vente dans la forme et la taille adéquates.\n \nTu dresses la viande. Cela signifie que tu enlèves les tendons et la graisse, que tu la lies ou que tu la lardes d'épices ou de lard afin de la préparer pour la cuisine.\n \nTu es également responsable de la fabrication de saucisses. Pour cela, tu coupes la viande en petits morceaux, tu la mélanges avec des épices et tu la mets dans des boyaux. Ensuite, les saucisses sont cuites ou fumées.\n \nTu assaisonnes et fumes la viande pour lui donner des saveurs particulières. Cela peut se faire par exemple en laissant la viande dans de la saumure ou en la fumant sur des copeaux de bois.\n \nEn tant que boucher/ère-charcutier/ière CFC Production, tu conseilles également les clients. Tu leur expliques quels morceaux de viande ou de charcuterie sont les mieux adaptés à leur projet et tu leur donnes des conseils de préparation.",
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  "furtherEducationInfo": "**Formation initiale élargie/réduite**\nAprès ton apprentissage de boucher/ère-charcutier/ière CFC Production, tu peux continuer à te spécialiser. Tu peux suivre des cours au centre de formation de l'UPSV à Spiez. Tu y apprendras davantage sur le fumage, la salaison et la charcuterie. Tu peux aussi te perfectionner dans l'achat, la vente, le traiteur ou le party-service.\n  \n**Examen professionnel (EP)**\nEn passant un examen professionnel, tu peux suivre une formation continue pour devenir chef d'entreprise en économie carnée avec brevet fédéral ou technologue en denrées alimentaires avec brevet fédéral. Cela t'apporte plus de connaissances et peut t'aider à progresser dans ta profession.\n  \n**Examen professionnel supérieur (EPS)**\nAvec un examen professionnel supérieur, tu peux devenir maître-boucher diplômé/e (EPS) ou technologue en denrées alimentaires (TDA). Il s'agit d'un niveau de formation continue encore plus élevé et qui peut t'aider à assumer encore plus de responsabilités dans ton métier.\n  \n**École supérieure (ES)**\nDans une école supérieure, tu peux devenir technicien(ne) diplômé(e) ES, spécialité technologie alimentaire. Il s'agit d'une formation continue très spécialisée qui t'aidera à te plonger encore plus profondément dans le domaine de la technologie alimentaire.\n  \n**Haute école spécialisée (HES)**\nDans une **Haute école spécialisée (HES)**, tu peux obtenir un Bachelor of Science (HES) en technologie alimentaire, un Bachelor of Science (HES) en biotechnologie ou un Bachelor of Science (HES) en Life Science Technologies. Mais attention, les conditions d'admission varient d'une HES à l'autre. Parfois, tu dois être titulaire d'une maturité professionnelle ou d'un diplôme ES. Parfois, tu peux aussi poser ta candidature avec des exemples de travail.",
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