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.

Credits

3

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.