CULINARY SKLS III

Catalog description

Culinary Skills III is a continuation of the Culinary Skills II course. Students will be trained in the principles of identification and cookery of meat, poultry, game, fish and shellfish. Students will learn the quality indicators when selecting and purchasing meat, poultry, game, fish and shellfish using the Institutional Meat Purchasing Specification (IMPS) and National Association of Meat Purveyors (NAMP) meat buyers guide as well as the Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation. Emphasis will be on production skills needed to move on to the Tartan Bistro capstone class. Most of the product produced in class will be used by the student-run bakery and/or restaurant. NOTE: MCC approved student uniform and toolkit are required for this course. No electronic devices (cell phones, computers, etc) are allowed in lab production classes.