FDST 1403 - Butchery & Charcuterie

Description
In this course, students learn skeletal and muscular composition of animals raised for consumption and how they fabricated into primal and sub primal cuts. An overview of quality and grading along with terminology, availability and commonly used industry cuts. Students will learn to apply the correct cooking technique for every individual primal and sub primal cut. Class will include small carcass breakdown and fabrication for individual portions and for charcuterie. Students will prepare a variety of charcuterie products from fresh sausage to dry cured salamis, and smoked meats. Traditional galantines, terrines and pates will be discussed and prepared. All parts of the animal will be used in this nose to tail course, with international preparations of organ meats and cured specialties.

Pre-Requisite
NONE

3 Credit Hour(s)

Contact Hours
75 lab hours

3.75 Faculty Load Hour(s)

Semesters Offered
Fall, Spring

ACTS Equivalent
N/A

Grade Mode
A-F

Learning Outcomes
Students completing this course will:

Perform proper and approved sanitation practices for whole animal butchery, primal cuts, poultry, fish, and seafood
Perform the breaking down of poultry, fish, seafood, whole meat animals and apply standardized cut identification knowledge
Describe various market forms, grading and inspection terminology and yield calculations for efficient purchasing.
Produce smoked meats and fresh sausage
Analyze the effects of various costs on financial sustainability
Communicate a cost-based business case when using fresh meat, sausage or seafood

General Education Outcomes Supported
N/A

Standard Practices
Topics

Butchery Safety Procedures, Yield Test, Aging
Chicken Fabrication Techniques
Duck Fabrication Techniques
Fieldtrips: Food Production, research or livestock farm
Lamb Fabrication Techniques
Fresh Sausage and Preparation Techniques
Smoked Meat Preparation Techniques
Pork Fabrication Techniques
Beef Fabrication Techniques
Round Fish Fabrication Techniques
Flat Fish Fabrication Techniques / Crustaceans and Mousseline Preparation

Learning activities

Weekly Laboratory exercises should average between 2-3 hours a week and will be whole animal fabrication of Seafood, Beef, Pork, Lamb and Fowl and production of smokedmeats and sausage production.
Lectures
Product yield exercises to understand cost of production and loss control.
Lab safety orientation and enforcement of food safety protocols.
In class assigned activities of sanitation, food and equipment stewardship

Assessments

Quizzes/exams
Product sub primal identification
Competency and completion of Based Learning Activity
Practicum on animal structure, sub primal use and equipment use
Completion and contribution of Class Steward roles

Grading Guidelines

Scale/Course Evaluation Methods - A=90-100, B=80-89.9, C=70-79.9, D=60-69.9, F=0-59.9