Evaluation System Grade Scale Lab Participation-13 @75 pts ea 975 2,025-1,823 A Quizzes-3 @ 50pts ea 150 1,822-1,620 B Offal Assignment 200 1,619-1,418 C [Offal Presentation Extra Credit] 50 1,417-1,215 D (Course must be repeated) Discussion Boards-5 @ 50pts ea 250 Below 1,215 F (Course must be repeated) Final Written 100 Incomplete I Final Practical 350 Withdraw W Total Points 2,025

REQUIRED TEXTS/MATERIALS/SOFTWARE Textbook / Materials: ● Professional Chef ● By Culinary Institute of America ● 9th Edition ● Publisher : Wiley ● ISBN: 9780470421352 ● 

COURSE SCHEDULE Meat P&C Fall Tuesday AM 2023 Date Class Lecture Lab Reading Homework Recipes Video Discussion Board Module 1 08/22 Welcome Orientation Orientation Quiz Poultry I Assign Project/Paper ORIENTATION SAFETY SYLLABUS UNIFORMS RULES 4 Pillars of Flavor Food Presentation Chef’s Poultry Handout WALK THROUGH Homework Lab/Report Poultry ID pp.95-98 Poultry Fabrication pp. 393-399 Seasonings, Stuffing, Breading, pp.362-367 Knife Cuts Practice, pp. 618-634 - Carrots - Celery - Potatoes - Mushroom Poultry Fabrication ½ saved for Mod 2 ½ save for Mod 4 *Solo Student Production Module 2 08/29 Quiz #1 Poultry II Quiz #1 NAMP Guide Handout – Poultry PowerPoint – Poultry Daily Recipes Fabrication -8 piece Cut Chicken Preparation -Deep Frying -Grilling/Broiling Roast Chicken Method pp. 432-434 Pan Sautéing Chicken-Method pp. 490-492 Quiz #1 Buttermilk Fried Chicken w/ Country Gravy pp. 516. (1/5 th recipe) *Solo Student Production Grilled or Broiled Chicken Breast w/ Fennel pp. 455 (1/5 th recipe) *Solo Student Production Poultry Fabrication Poultry Fabrication Due 09/04 Module 3 09/05 Poultry III Airline Cut Cuisson Cartouche PowerPoint Cont. – Poultry Daily Recipes Fabrication -Supreme (Airline) Chicken Preparation -Sautéing -Pan Frying Carving Poultry pp. 435-436 Sautéed Chicken w/ Fines Herbs, pp. 500. (1/5 th recipe) *Solo Student Production Poached Chicken w/ Tarragon Sauce, pp. 563. (1/5 th recipe) *Solo Student Production Module 4 09/12 Poultry IV Trussing Poultry Overview Quiz 1-Poultry Daily Recipes Fabrication -Trussing Chicken Preparation -Roasting -Braising Stews pp. 579-580 Trimming Tenderloin pp. 377-378 Roast Chicken w./ Pan Gravy pp. 482. (1/5 th recipe)* Solo Student Production Chicken Fricassee pp.612 (1/5 th recipe) *Solo Student Production Steer Fabrication Steer Fabrication Due 09/18 Module 5 09/19 Beef/Veal I NAMP Guide Handout-Beef/Veal PowerPoint – Beef Chef’s Beef & Veal Handout Daily Recipes Fabrication -Peel Tenderloin Preparation -Braising -Sautéing, Pan Fabricating Boneless Meats pp. 379-380 Beef Stew pp.589 (1/5 th rec.)*Team of 3 Student Production Grilled Tenderloin w/ Madeira Sauce pp.463 (1/4 th rec.)*Solo Student Production Module 6 09/26 Beef/Veal II PowerPoint – Veal Daily Recipes Fabrication -Trimming Veal Shoulder Preparation -Braising -Sautéing, Pan Meat and Veal Basics, pp.70-84 Veal Scallopini Marsala pp. 503-504 (1/5 th rec) -recipe adaption to pan sauce *Solo Student Production Osso Buco Milanese w/ Gremolata pp. 601 (1/5 th rec) *Team of 3 Student Production Risotto Milanese Recipe Quiz Module 7 10/03 Midterm Beef/Veal III Meat Poultry ID – Ch. 6 Mise en Place, Ch.15 Power Points MIDTERM EXAM- Poultry, Beef & Veal Daily Recipes Fabrication -Peeling Skirt Steak Preparation -Grilling Sautéing & Pan Frying pp. 488-496 Beef Teriyaki pp. 445 (1/5 th rec) *Solo Student Production Grilled Fajitas w/ Peppers & Onion- recipe provided in Blackboard *Class Prep/Solo Student Fired Pork Fabrication Pork Fabrication Due 10/09 Module 8 10/10 Pork NAMP Guide Handout – Pork PowerPoint – Pork Chef’s Pork Handout Daily Recipes Fabrication -Pork Loin -Butcher Tying Pork Preparation -Grilling -Sautéing Smoking & BBQ pp.430-431 Mise En Place for Meats pp.362-367 Grilled Smoked Iowa Pork Chops w/ Caramelized Apples pp.448-449 (1/5 th rec) *Solo Student Production Pork Medallions w/ Warm Cabbage Salad pp.506-507 (1/5 th rec) *Solo Student Production German Potato Salad-p749 (Class Production) Module 9 10/17 Quiz 2 Pork Grilling and Broiling, Ch.17 Quiz #2- Pork Daily Recipes Fabrication -Spareribs Preparation -Grilling -Braising Pork ID pp. 85-89 New Mexican Green Chile Stew- Recipe provided in Blackboard *Team of 3 Student Production St. Louis Style Ribs w/ BBQ Sauce, pp. 474-475 (1/5 th rec)*Solo Student Production !!! Bring in your Favorite BBQ Sauce Tuna Fabrication Tuna Fabrication Due 10/23 Module 10 10/24 Fish/Shellfish Fish & Shellfish ID Powerpoints Chef’s Seafood Handout Sautéing, Pan Frying Ch.18 Daily Recipes Fabrication -Whole Salmon -P&D Shrimp Preparation -Sautéing -Deep Frying Fish Fabrication pp.402-412 Deep Poaching & Simmering pp.544-547 Shellfish Fabrication pp.413-419 Ancho Crusted Salmon w/ Yellow Pepper Sauce pp.510-511 (1/5 th rec)*Solo Student Production Coconut & Macadamia Shrimp pp.966 (1/2 rec.)*Solo Student Production Module 11 10/31 Fish/Shellfish Fish Identification-Ch.7 Daily Recipes Fabrication -Live Lobster Fab -Seared Scallops Preparation -Sautéing Shallow Poaching pp.540-543 Lemon Broiled Lobster Tail with Tagliatelle Americaine -Recipe Provided in Blackboard *Solo Student -Poaching Production Coquilles St. JacquesPan Fried Scallops w/ Beurre Blanc in Puff Pastry, Recipe Demonstrated in class-Not Provided-*Solo Production Module 12 11/07 Quiz 3 Fish/Shellfish Fish/Shellfish Review Quiz #3- Fish & Shellfish Daily Recipes Fabrication -Fillet Round Fish Preparation -En Papillote -Sautéing Cooking En Papillote pp.536-539 Filet of Snapper en Papillote, pp.558-559 (1 ea)*Solo Student Production Trout a La Meuniere pp.513 (1ea)*Solo Student Production Lamb Fabrication Video Lamb Fabrication Due 11/13 Module 13 11/14 Lamb/Game/ Offal NAMP Guide– Lamb Lamb Powerpoints Steaming, Submersion, Ch.19 Daily Recipes Fabrication -Frenched Lamb Rack Preparation -Grilling, broiling -Sautéing Variety Meats pp.390-391 Frenching Lamb Rack, pp.386-387 Fabricating Rabbit, pp. 400-401 Roast Rack of Lamb Persille, pp.477 (1/4 th rec)*Solo Student Production Hasenpfeffer (Rabbit Stew), Handout, Recipe provided in Blackboard *Team of 2 Student Production Mustard Spaetzle-Chef Demo Module 14 11/21 Final Practical Exam I Final Practical Cooking Exam -Fabrication -Preparation -Presentation Module 15 11/28 Offal Assignment Due Final Practical Exam II Final Practical Cooking Exam -Fabrication -Preparation -Presentation Module 16 12/05 Written Final Exam Kitchen Deep Clea

Course Learning Objectives Knowledge based ● Identify types, species and market forms of meat, poultry and seafood. ● Explain safe handling, preparation and storage of meat, poultry and seafood. ● Identify and explain the types of cooking methods. ● Discuss the expected outcome of a recipe after reading it. Recipes are maps, when reading a recipe it tells us what the final product should look like, feel like, and give us the ability to describe what the product should taste like. ● Describe the composition and structure of various meat, poultry, and seafood ● Define terms related to meat specifications. ● Explain the aging, smoking and curing of meats. Skill Based ● Prepare a variety of meat, poultry and seafood menu items. ● Demonstrate proper processing and preparation of raw meat, poultry and seafood. ● Truss, cut and carve various types of meat. ● Identify and explain the reasoning for choosing the various cooking methods, in relation to the product. ● Manufacture and package sub-primal cuts into retail cuts for restaurant use. Course Outcomes Identify types, species, and market forms of beef, pork, lamb, poultry, seafood, and wild game; explain safe handling procedures; prepare a variety of menu items using all types of meats, poultry, and seafood in both moist heat and dry heat cooking techniques; demonstrate processing and preparation techniques as related to sanitation. After completion of the course the student will explain: ● Identify, explain and demonstrate effective sanitation techniques for ensuring consumer safety. ● Discuss the different grades related to meat, poultry and seafood. ● Discuss the various types of preservation. ● Be able to identify trim losses, calculate yield, related to processing and handling. ● Demonstrate the proper culinary techniques in preparing meat, poultry and seafood, related to both dry and moist heat cooking methods. ● List the classifications of poultry. ● List the grades of beef, pork, poultry, lamb, game, and seafood. ● Demonstrate the safety procedures for handling poultry. ● Various humane slaughtering methods for different types of meat ● Demonstrate methods to utilize products left over from fabrication. ● Identify and explain the differences in quality grades related to different types of meat. ● Identify different cuts of meats related specifically to muscle types and bone structure in various cuts