This course provides a comprehensive introduction to essential cooking techniques and the preparation of diverse meat, fish, and poultry dishes. Students examine both the theoretical foundations and practical applications of producing high-quality stocks, sauces, and soups, while developing core culinary skills through hands-on practice. The curriculum also addresses fundamental butchering methods, yield analysis, purchasing considerations, and industry-standard grading systems.
Prerequisites
None.
1. Identify key cooking techniques employed in the preparation of diverse meat, fish, and poultry dishes.
2. Demonstrate standardized procedures for producing high-quality stocks, sauces, and soups utilizing classical culinary techniques.
3. Apply fundamental butchering techniques to safely and efficiently break down meat, fish, and poultry.
4. Analyze product yields and determine the cost implications of trimming, portioning, and purchasing decisions.
5. Evaluate meat, fish, and poultry products using industry-standard grading systems and established quality indicators.
6. Select purchasing strategies aligned with product specifications, quality requirements, and menu objectives.
7. Prepare meat, fish, and poultry dishes that adhere to established standards for flavor, texture, and presentation through practical application.