CULN1250

This course builds upon the skills and knowledge developed in the preparation of stocks, sauces, and soups and applies the knowledge to larger food industry principles. Key topics included in this course include the identification of various meat products, fabrication of meats, poultry, wild game, various seafood items, processing and curing of meats, and the application of complementary sauces for meat, poultry, and seafood dishes. Additional topical areas in this course include food cost and pricing, 'center of the plate' costs, yield testing for the fabrication of meats, application of cooking methods for various meat, poultry, and seafood dishes, and an introduction to food presentation and garnishing.

STUDENT LEARNING OUTCOMES:

• Identify by sight over 25 meat cuts.
• Fabricate a primal cut of beef and perform a raw yield test. Apply raw yield test results to food costs and menu pricing.
• Demonstrate proper fabrication of poultry and various wild game products and prepare fabrications for meal service.
• Demonstrate cleaning and preparation of various seafood items including fish, clams, mussels, squid, octopus, and others.
• Prepare accompaniments and sauces for various meat, poultry, and seafood dishes.
• Evaluate various dishes on presentation and garnishing to determine the final product for customers.
• Apply proper cooking principles to a multitude of dishes.
• Identify industry terminology applicable to multiple aspects of food production.
• Apply proper safety, sanitization, and storage procedures for all meat, poultry and seafood items.