Meat, poultry, game, offals butchery and cuisine. In this area of the course, students will learn the basic skills for carcass and grade identification storage, muscle and bone structure for all meat groups. Students will practice basic boning, meat cutting, meat preparation skills, and common market forms. Cuisine skills will be developed by using methods of cooking applications suitable for meat, game, poultry, offals. Emphasis will be upon styling, presentation of food, market-related recipes, nutritional and ethnic influences. Fish, shellfish cuisine. In this area of the course, students will learn the basic skills for seafood products, identification storage, freshness and grade. Students will learn the structure, basic boning techniques to prepare market forms, and storage. Cuisine skills will be developed by using methods of cooking applications suitable for fish and shellfish. Emphasis will be upon styling and presentation of food, market related recipes, ethnic and nutritional influences.
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