| Originator: | Alana Johnson Status: Approved Department: CUL Culinary Arts |
| Date Created: | 08/25/2020 Submitted: 09/14/2020 Completed: 11/12/2020 |
| Course Information: | New Course |
| Course Full Title: | Fundamentals of Butchery |
| Course Number: | 141 |
| Catalog Course Description: | This class will introduce students to the study of meats and seafood and their function in food service operations. Through lectures, demonstrations, and hands-on activities, students will build a strong foundational fortitude for butchery while learning the muscle and bone structure of birds, sheep, pigs, cattle, fish, shellfish and wild game; fabrication of sub-primal and food service cuts; and proper tying and trussing methods. |
| Previous Credit (Total): | NA |
| Previous Lecture Hours: | NA |
| Previous Lab Hours: | NA |
| Prerequisite(s): | Completion or Simultaneous enrollment of CUL 111; or permission from Program Director. |
| Explanation of proposed modifications to course: | |
| Contact person/email: | aljohnson@mohave.edu |
| Effective Academic Year: | 2021-2022 |
| SUN Course?: | No |
| If yes, please provide the established SUN number: | |
| Course Competencies and Objectives OR Course Competencies and Outline: | Competency 1 Demonstrate proper use, break down, and storage of meat fabrication kitchen tools and equipment.
Objective 1.1 Differentiate 10 tools needed for protein manipulation in a lab setting. Objective 1.2 Show proper break-down and sanitation of kitchen tools/equipment in a lab setting. Objective 1.3 Articulate proper uses of butchery tools in a lab setting. Competency 2 Achieve Intermediate level fundamental knife skills. Objective 2.1 Exhibit Intermediate knife cuts and methods during production, safely and sanitarily. Objective 2.2 Articulate the purpose of meat related knife cuts and procedures. Objective 2.3 Exhibit understanding of the proper tools needed in the butcher shop. Objective 2.4 Produce Intermediate knife cuts to kitchen preparation standards. Competency 3 Apply traditional, Indigenous North American and modern meat history knowledge in the use of proteins. Objective 3.1 Determine the correct products for a variety of recipes. Objective 3.2 Demonstrate knowledge of historically correct cuts for usage in food service. Competency 4 Practice the professional fundamentals of meat and seafood manipulation. Objective 4.1 Identify the cuts, uses, labels, total product utilization, and associated complementation products for birds. Objective 4.2 Identify the cuts, uses, labels, total product utilization, and associated complementation products for sheep. Objective 4.3 Identify the cuts, uses, labels, total product utilization, and associated complementation products for pigs. Objective 4.4 Identify the cuts, uses, labels, total product utilization, and associated complementation products for cattle. Objective 4.5 Identify the cuts, uses, labels, total product utilization, and associated complementation products for wild game. Objective 4.6 Identify the cuts, uses, labels, total product utilization, and associated complementation products for fish. Objective 4.7 Identify the cuts, uses, labels, total product utilization, and associated complementation products for shellfish. Objective 4.8 Identify the products, uses, labels, total product utilization, and associated complementation products for meat alternatives. Competency 5 Apply basic charcuterie techniques. Objective 5.1 Demonstrate 2 types of forcemeats. Objective 5.2 Demonstrate 4 types of sausage. Objective 5.3 Demonstrate 1 pate. Objective 5.4 Demonstrate 1 terrine. Objective 5.5 Demonstrate 1 rillette. Objective 5.6 Demonstrate 1 galantine. Objective 5.7 Demonstrate 1 roulade. Objective 5.8 Demonstrate 2 cured product. Objective 5.9 Demonstrate 3 brined products. |
| Is this an AGEC course: | No |
| Course Learning Outcomes: | 1. Comprehend primal, sub-primal, and individual cuts.(2,3,4,5)
2. Understanding of meat history and its importance.(2,3,4,5) 3. Proficiency in meat shop kitchen tools, knives, and equipment. (2,3,4) 4. Utilization of total meat product.(1,2,3,4) 5. Proficiency in meat by understanding breeds, feeds, and preservation techniques. (1,2,3,4,5) 6. Comprehend basic charcuterie including forcemeats, sausage, pate, terrine, roulade, curing, and brines. (1,2,3,4,5) |
| Previous Clinical Hours: | |
| New Credit Hours (Total): | 4 |
| New Lecture Hours: | 3 |
| New Lab Hours: | 1 |
| New Clinical Hours: | |
| Reason for Evaluation: | New Course Competency Based Education |
| Articulated?: | No |
| Transfer?: | Not Applicable |
| Program Modification Required?: | Yes |
| If yes, list the degree or certificate: | AAS Degree: Culinary Arts Management |
| Course Impact?: | Yes |
| If yes, list the degree or certificate: | Certificate: Culinary Arts |
| New Internship Hours: | |
| Corequisite(s): | |
| Mode of Instruction: | CBE |
| If other, please explain: | |
| Purpose of Submission: | New Course |