This course teaches basic product knowledge and terminology and the effects of seasoning and flavouring of proteins. It emphasizes the importance that different types, cuts and qualities of meat have in deciding what cut/type of meat is appropriate for a particular application. Not only will we go into depth in the composition and structure of meat, but also the predominant cooking methods generally accepted for specific cuts of beef, pork, poultry, game, fish and shellfish. The students will prepare and present a number of basic protein dishes. This course is one of the series of courses which, when taken together, will prepare the student to write the first period apprenticeship exam and/or complete the Culinary Arts Diploma Program.