Meat Fabrication & Charcuterie (October 3-October 23, 2011)

Course Description and Rationale:

This is a course designed to instruct students in the fundamentals of meat, fish, and poultry cutting, and charcuterie including the processes of sausage making, hot and cold smoking and preparation of other value added foods. Through lab assignments, discussions and lectures, students will understand the role of a butcher shop in a multi-unit food service operation and have the skills to successfully operate in such an environment.

Meat, poultry and fish are still the center of the plate in most food establishments. It is important to understand meat and fish fabrication, informed sourcing and purchasing, production planning and the development and refinement of prepared foods and charcuterie. The critical role that a Meat Fabrication shop plays in sourcing product which meets the stated food philosophy of an organization, maintaining food safety (through sanitation, packaging and documentation of HACCP plans) and adding value with Charcuterie and other prepared products is central to the instruction in this class.

It is the expectation that students regularly login, monitor and participate in the online portion of the class.   The Moodle site will be utilized for the organization of weekly classroom activities, and a  resource for recipes, worksheets, topical articles and necessary forms, as well as a forum for class discussion and communication

I may have tricked you this time Chef Fan’s because this time I have a new layout and the categories are on the right now!! Just as before if you want to know more about this class and what I did or my thoughts about it then find it’s name and click on it. Ready and Go!

2 Comments on “Meat Fabrication & Charcuterie (October 3-October 23, 2011)”

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