- Description
- Students develop knowledge and skills related to meat cutting.
- Prerequisite
- CKA3900: Apprenticeship Safety or FOD1010: Food Basics or FOD3900: Food Safety
- Parameters
- Access to a commercial food preparation facility and to instruction from an individual with journeyperson certification in the Cook trade.
Outcomes The student will:
1 identify the processing and handling practices in the transformation of the carcass into cuts
1.1 describe the breakdown of various carcasses into wholesale, primal and retail cuts; e.g., beef, pork, lamb, veal, game
1.2 identify the retail cuts of various carcasses
1.3 describe criteria for assessing meat quality in order to satisfy consumer demands, including:
1.3.1 inspection and grading process
1.3.2 methods to enhance tenderness and palatability of meats prior to cooking
1.4 demonstrate proficiency in meat cutting skills and techniques in the breakdown of primal cuts into retail cuts by:
1.4.1 identifying bones, meat/muscle seams and seam structure
1.4.2 knife-cutting through muscle seams and bone structure joints
1.4.3 producing saleable retail cuts from block-ready wholesale cuts
1.4.4 employing current meat nomenclature
2 demonstrate proficient and safe operation of power and hand tools used by the butcher
2.1 explain the need to protect the health of the consumer and maintain the merchandising appeal of meats through:
2.1.1 prevention of food-borne illnesses
2.1.2 observing and practising safe and hygienic handling skills
2.1.3 employing appropriate storage methods and times for varying cuts
2.2 practise appropriate safety while cleaning and sanitizing
3 demonstrate skills in the preparation of meats for cooking
3.1 identify quality factors and purchasing standards for meats and/or variety meats
3.2 demonstrate proficiency in meat cutting skills and techniques, including:
3.2.1 boning and trimming for retail cuts
3.2.2 tying roasts
3.2.3 cubing, slicing, grinding, tenderizing
3.3 demonstrate safe handling and storage procedures for meats and/or variety meats
4 apply skills and techniques for professionalism in the industry
4.1 prepare a minimum of three recipes
4.2 participate in all kitchen brigade activities
4.3 use appropriate resources to:
4.3.1 adhere to a detailed time line
4.3.2 plan effectively
4.3.3 prioritize tasks
4.3.4 manage facilities, equipment and supplies
4.4 demonstrate the use of food preparation techniques, including:
4.4.1 safety and sanitation
4.4.2 measurement
4.4.3 recipe terminology/modification
4.4.4 use of available kitchen equipment
4.5 explain and demonstrate the ability to use the:
4.5.1 metric system
4.5.2 imperial system
5 demonstrate basic competencies
5.1 demonstrate fundamental skills to:
5.1.1 communicate
5.1.2 manage information
5.1.3 use numbers
5.1.4 think and solve problems
5.2 demonstrate personal management skills to:
5.2.1 demonstrate positive attitudes and behaviours
5.2.2 be responsible
5.2.3 be adaptable
5.2.4 learn continuously
5.2.5 work safely
5.3 demonstrate teamwork skills to:
5.3.1 work with others
5.3.2 participate in projects and tasks
6 create a transitional strategy to accommodate personal changes and build personal values
6.1 identify short-term and long-term goals
6.2 identify steps to achieve goals
Program of Studies 2015. Source document, © Alberta Education.