Faculty Syllabus

CO-REQUISITES*/PREREQUISITES

CHEF 1205 Sanitation and Safety, IFWA 1317 Food Production and Planning, and CHEF 1301 Basic Food Preparation and Cooking

REQUIRED TEXTS/MATERIALS/SOFTWARE

Textbook / Materials:

• Professional Chef
• By Culinary Institute of America
• 9th Edition
• Publisher : Wiley
• ISBN: 9780470421352

Study of the preparation, storage, and cooking techniques for beef, pork, lamb, poultry, seafood, and game. Includes moist heat and dry heat preparation methods as related to both classical and modern methods of preparation of dishes. In addition, the study of the identification and characteristics of wholesale and retail cuts of meat; hotel, restaurant, and institutional cuts of meat; U.S.D.A. quality grades; quality control; and the Federal Meat Inspection Regulation. Instructional program approval required. 

STUDENT LEARNING OUTCOMES, GENERAL EDUCATION COMPETENCIES, & SCANS

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