Course Code HCUL113
Credits 3.00
Hours / Week 3

Food Product Knowledge II is an introductory course that will provide the student with the foundation knowledge of meat and fish identification and fabrication. The course covers the basics of sanitation, purchasing specifications, receiving, storing, and handling meats and techniques for fabricating cuts for professional kitchens. The student is to develop the basic knowledge which includes cooking techniques, yields, vocabulary, meat and fish classification and identification of meat fabrication. Format is to be provided in lectures, interactive class participation, field trip and a final examination that will develop the student’s ability to identify meats classified with Beef, Veal, Lamb, Goat, Venison and Pork and various Fish. In addition the class introduces methods such as meat grinding, brining, larding, barding, curing, smoking and basic sausage making. Students are to conduct themselves in a professional manner and are held accountable for their practices, actions and attitudes in the classroom.