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HOSP 200 - Meat and Seafood Fabrication
PREREQUISITES/COREQUISITE: HOSP 103 - Soups Stocks and Sauces
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 1
LAB HOURS MIN: 4
TOTAL CONTACT HOURS MIN: 80
DATE OF LAST REVISION: Fall 2022
This course emphasizes the importance of meats, poultry, fish and seafood in today’s market. The student will become familiar with the different varieties and characteristics of meat, poultry, fish and seafood. Students will learn the basic principles of structure, handling, and cooking to utilize the many varieties of meat, poultry, fish and seafood in a systematic way. The course will cover grading and inspection, basic cuts, proper purchasing, receiving, storage, aging, preparation and merchandising of meat, poultry, fish and seafood. The course provides hands-on experience in boning, cutting, and cooking methods appropriate for meat, poultry, fish and seafood. The student will be responsible for the fabrication of meats, poultry, fish and seafood for final preparation.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- Demonstrate proper sanitation procedures used during and after the butchery process.
- Identify and select knives to be used in the butchering of meats, poultry, fish and seafood (scimitar, boning knife - stiff and flexible, slicer, utility knife, meat hand saw, and meat cleaver).
- Demonstrate proper operation and cleaning of the band saw, meat grinder and meat scale.
- Describe the composition and structure of meat, poultry, fish and seafood; explain how it relates to protein in selection and cooking methods.
- Use the federal meat inspection and grading system to select and purchase meats, poultry, fish, and seafood.
- Explain proper purchasing, receiving, aging, storage and handling of meats, poultry, fish and seafood.
- Identify the primal cuts of beef, lamb, veal, and pork and list the major fabricated cuts obtained from each of them.
- Demonstrate portioning of fabricated cuts into common cooking sizes (Example - cut filet of beef into Chateaubriand, 8 oz. Filet Mignon, 6 oz. Filet Mignon, and 2 oz. Tournedos.
- Demonstrate the various market cuts used in selling fish and seafood
- Explain the significance of aging meats.
- Demonstrate food presentation techniques.
- Employ trussing of various meats for optimal cooking.
- Identify any domestic poultry item with reference to its kind, class, and style.
- Demonstrate proper fabrication of poultry items.
- Understand the concept of sustainable seafood and list 10 fish that are on the red, yellow, and green lists and how to select appropriate substitutes.
- Research the benefits and issues related to aquaculture and wild-caught fish, along with the different wild-caught fish methods.
- Identify basic ooking methods for optimal cooking of meat, seafood, poultry and variety of meats.
- Utilize optimal basic cooking methods for preparing meat, seafood, poultry and variety of meats to the proper doneness.
COURSE CONTENT: Topical areas of study include -
- Purchasing, receiving and storage
- Meat composition and structure
- Primal cuts of meat
- Knife work
- Federal meat inspection and grading system
- Meat fabrication equipment
- Types of domestic and imported fish and seafood
- Merchandising of seafood
- Selecting appropriate cooking methods and preparing meat, poultry, fish and seafood
Course Addendum - Syllabus (Click to expand)
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