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CULA 219 Syllabus: Meat Identification and Fabrication
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Syllabus written for Chef Vivian Ray CULA 219: Meat Identification and Fabrication at the Chef John Folse Culinary Institute at Nicholls State University.

Subject:
Career and Technical Education
Culinary Arts
Material Type:
Syllabus
Provider:
LOUIS: The Louisiana Library Network
Date Added:
08/23/2019
Meat Identification and Fabrication
Conditional Remix & Share Permitted
CC BY-NC-SA
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0.0 stars

Preface: The Meat Identification and Fabrication course is an introductory class that offers you the opportunity to learn how nature made the domesticated and wild animals for us to harvest, fabricate, and prepare for table service. Along the way, we will explore their physiology and muscle composition as we learn how to divide them into primal, sub primal and usable cuts. The goal is not to become a professional butcher after this class but rather to gain a working knowledge about the proteins we use in our profession and to learn how to make sub primals ready for guest service and the proper cooking methods for particular cuts.

This text was written by Chef Marshall Welsh CEC® Emeritus for the CULA 219 course at the Chef John Folse Culinary Institute at Nicholls State University.

Subject:
Career and Technical Education
Culinary Arts
Material Type:
Textbook
Provider:
LOUIS: The Louisiana Library Network
Date Added:
07/30/2019