CA8. 409 Meats
Addresses fabricating primal and sub-primal cuts of beef, pork and lamb for profitable use in restaurants. Includes knife techniques, portion cutting, and safe and sanitary meat handling and storage. Proper cooking procedures and techniques also are presented. Handling and tasting of meat products is an integral and required part of this class.
Prerequisite
Prerequisite: CA 103 Culinary Arts Practicum III with a grade of C or better.
Offered
Offered Fall only
Notes
Career Technical Education (CTE) Course
Outcomes
Upon successful completion of this course, students will be able to:
The student will be able to identify, evaluate, and select appropriate cooking methods for primal and sub primal cuts of beef, veal, pork and lamb. The student will be able to fabricate roasts, steaks and sautí© meats from primal and sub primal cuts to optimize profitability. The student will demonstrate handling and storage of meats using safe and sanitary procedures.