Course Code: COOK 017
Academic Year: 2021-2022
This course provides students with the advanced theoretical knowledge of meats, fish, and shellfish utilization as it relates to the modern foodservice kitchen. Emphasis on identification of freshness of species, carcass structure, muscle composition, primal, sub- primal and fabricated cuts used in food industry, legal requirements of animal slaughter, and the aging and packaging processes of meats. In this course, students learn the fundamentals of basic menu writing, plate presentation techniques, current food trends and food flavour pairings.