Meat Identification/Fabrications

Catalog description

This course introduces the student to the subject of meats and their application in food service operations, building a strong foundation that supports the principles to be learned in the cooking courses that follow. Through lectures, demonstrations, hands-on activities and reviews, students learn about the muscle and bone structure of beef, veal, pork, lamb and poultry; fabrication methods for sub-primal and food service cuts; inspection and proper tying and trussing methods. Lectures introduce meat inspection, quality and yield grading, costing and yield testing, purchasing specifications, and basic information concerning the farm-to- table trail. Discussions include proper knife selection and butchery equipment with sanitation and safety standards stressed throughout. Current HACCP procedures and methods are used. Prerequisite(s): Complete CULART-100. Completion of or currently enrolled in CULMGT-112, CULART-116, CULART-128, CULART-122, CULART-126 and CULART-103.