Butchery Practical

Course Code: CULN 153

Academic Year: 2017-2018

"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients" - Julia Child. In this course, the student acquires and applies the essential skills to identify the muscle and bone structure of poultry, lamb, pork, veal and beef. Essential skills of de-boning, meat cutting and meat portioning based on common market forms, including proper storage procedures. Cookery skills are developed by using applicable cooking techniques, suitable for meat, poultry and offals. Emphasis is placed upon styling, presentation of food, market related recipes, as well as nutrition and cultural influences. In addition, students demonstrate and identify key differences between round fish and flat fish and their respective deboning techniques, as well as preparation skills of crustaceans and bi-valves. Emphasis is placed on recognizing freshness and quality of seafood products as well as applying proper storage procedures.