Introduces students to basic meat cooking procedures, breakfast cookery, and dairy products. Students will learn the composition of meats, eggs, and dairy products and apply various cooking methods.

 
Learning Outcomes:

• Correctly identify grades and fabricate primal cuts of beef, pork, lamb and veal according to National Association of Meat Purveyors Guide.
• Diagram the sub-primals on beef, veal, lamb, and pork according to the NAMP guide.
• Fabricate poultry and game per instructor’s standards.
• Perform cost and yield/waste analysis per industry standard.
• Identify the different species and the most suitable cooking techniques for fish and shellfish.