Course Code
COOK 017
Academic Year
2016-2017
This course provides students with the advanced theoretical knowledge of meat, fish and shellfish utilization as it relates to the modern foodservice kitchen. Emphasis is on identification of freshness of species, carcasses, bone and muscle structure, primal, sub-primal and fabricated cuts used in food industry, legal requirements of animal slaughter, aging, and packaging processes of meats. This advanced theory class teaches students about where and what the trends are in cuisine, as well as giving them an understanding of what flavours pair well together within foods.