Protein Fabrication

CUL-120 Module:  Protein Fabrication

Module Description & Objectives:

Students are introduced to proper portioning of various meats and fish. Emphasis on identification of primal cuts and sub-primal cuts of meat, poultry, and fish items. Lab activities include proper packaging, labeling and storage of meats, poultry and fish. Emphasis is placed on portion cuts of meat and best applications along with recognition of quality

Module Learning Outcomes:

1. Upon satisfactory completion of this module, a participant should have the ability to:
2. Describe the nutritional makeup & the structure of meat
3. Identify quality factors of meat according to the degree of marbling and practice the ways of handling beef, veal and lamb safely
4. Apply butchering and fabricating knife skills and describe which cooking methods (moist or dry) should be used for each primal, sub-primal and portion cut
5. Describe and practice handling and fabricating poultry safely
6. Explain the different methods of poultry preparation
7. Identify quality factors of fish and different types of seafood and practice the ways of handling fish safely
8. Apply the fish cooking basics

Prior Learning/Prerequisites:

FSS-110, CUL-102

Program Duration & Capacity:

16 sessions of 3 hours each for a total of 48 hours

Maximum capacity of 16 participants

Target Group:

Hotel and restaurant cooks.