CLR 118 - Meat and Seafood Fabrication and Cooking
Credits: 3
2 Lecture Hours 2 Lab Hours
Prerequisites: CLR 110 and CLR 117
Description
In this course, students are instructed through lecture, demonstration and lab work on the proper butchery techniques of meats and seafood. Students use dry, moist and combination cooking techniques for meat, poultry and seafood. Students refine their cooking techniques of sauces, starch and vegetables and prepare complete entrees. Safety and sanitation procedures are reinforced. Program knife kit and uniform are required for this course.
Learning Outcomes
Upon successful completion of the course, the student will:
- Practice the principles of kitchen safety and sanitation.
- Fabricate whole chicken into portions.
- Fillet round and flat fish.
- Identify appropriate cooking methods for various cuts of meat and seafood.
- Cook a variety of meat and seafood using dry, moist and combination cooking methods.
- Evaluate food prepared in class in terms of cooking technique, flavor, appearance and presentation.
Listed Topics
- Meat identification
- Seafood identification
- Poultry fabrication
- Dry heat cooking techniques
- Moist heat cooking techniques
- Combination cooking techniques
Reference Materials
Instructor-approved textbook and materials
Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals: - Critical Thinking & Problem Solving
Approved By: Dr. Quintin B. Bullock Date Approved: 3/12/2021
Last Reviewed: 3/12/2021
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