This course focuses on gaining an understanding of proper purchasing and handling procedures of meats, poultry, and seafood. Students will learn about composition and quality factors that impact the cooking of particular meats, the appropriate cuts for particular applications, and the importance of the different cuts and qualities of meat. This course will also help the students understand the basic product knowledge, terminology and the effects of seasoning and flavouring of proteins.
This knowledge will be applied throughout the length of the program in the practical component with the regular receiving, storage, and handling of meats. Not only will the course go in depth into the composition and structure of meat, but also the predominant cooking methods generally accepted for specific cuts of beef, pork, poultry, game, and lamb. The students will also learn how to 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 Professional Cooking Certificate Program. It is also one of a series of courses needed to progress on to the second year Culinary Arts Diploma Program.