This is a master syllabus. It is subject to change due to potential scheduling conflicts during the semester. Please contact your instructor for any possible changes.

1) Course Outline

A study of the identification and characteristics of wholesale meat, poultry, and seafood.  Indentify USDA quality grades; quality control- and the Federal Meat Inspection Regulation.

2) Course Objectives

Upon successful completion of the course, the student will be able to:

Knowledge based

• Describe the composition and structure of various meat, poultry, and seafood.
• Define terms related to meat specifications.
• Explain the aging, smoking and curing of meats.
• Identification of seafood species 

Skill based

• Truss, cut up and carve various types of meats.
• Identify and select species, primal (wholesale), sub-primal and retail cuts of meat, poultry and seafood.  
• Manufacture and package carcasses into primals, sub-primals and fabricated retail cuts for sale and/or use in the culinary arts.

Course Learning Outcomes

After completion of this course, the student will explain:

1. Various humane slaughtering methods for different types of meats.
2. Identify, explain and demonstrate effective sanitation techniques for ensuring consumer safety.
3. Explain the muscle structure related to physical and chemical properties.
4. Explain the chemical properties of how muscles work.
5. Identify and explain the differences in quality grades related to different types of products.
6. Discuss the various types of preservation methods and packaging used.
7. Identify acceptable yields and trim losses related to meat processing.
8. Identify different cuts of meats related specifically to muscle types and bone structures in various cuts.
9. Understand the Quality and Yield grading systems as specified by the USDA
10. Utilize the methods of mixing meat for the cheapest and highest quality mixtures.

3) Student Audience

The course is aimed towards first year college students starting their degree in Culinary Arts. Some knowledge of chemistry is preferred but not necessary. This course is designed to cover the basics of meat fabrication & identification.

4) Instruction Methods

Instructional methods for the lecture will consist of mainly overheads/power point, slides, videos and handouts. Instructional methods for the lab will consist of student participation and hands on techniques for product fabrication and identification. The use of multimedia materials (such as videotapes, computer software programs) and guest speakers may be included.

5) Evaluation System

The evaluation system is as follows:

Grading Scheme

From 1243 to 1380 points = ‘A’ (excellent)

From 1105 to 1242points = ‘B’ (good)

From 967 to 1104 points = ‘C’ (fair)

Below 828 points = failing

To receive any Certificate or an Associate of Applied Science degree in Culinary Arts, the student must (a) make a minimum grade of C in all required CULA, HAMG, and TRVM courses, and (b) meet ACC’s general graduation requirements.  Starting the fall 2010 semester, a student must make a grade of 'C' or better to show competency in this class.  If a lower grade is received, the student will have to retake this class and drop any class that requires this class as a prerequisite in the upcoming semester.

TERM PAPER/ WRITEN ASSIGNMENTS

Late Work is not accepted

 Papers are to be summated via email in addition to handing them on time in class

Papers must be handed to me in class when due, not early and not late

Papers will only be accepted the last day of class.

The paper must be a minimum of 1000 words  The paper must be typed in Arial or Times New Roman, font size 12, double spaced, and must follow the MLA format for margins, titles, etc.  You must include a cover page.  The cover page must include:

Topic:

Name:

Class:

Date: Instruction

) Textbook

Required:

None

Optional Books:

Laboratory Manual for Meat Science

Seventh Edition

Jeffrey W. Savell and Gary C. Smith

ISBN# 0-89641-347-0

Uniform Retail Meat Identity Standards (Will help in I.D. of Retail Cuts)

National Livestock and Meat Board

ISBN #0-88700-017-7

The Meat Buyer’s Guide (Would be good if you are the Meat Buyer of a restaurant)

North American Meat Processors Association

ISBN # 1878154001

The Meat We Eat (National Accepted Text)

The Poultry Buyers Guide (Would be good if you are the Meat Buyer of a Restaurant)

North American Meat Processors Association

ISBN# 1-878154-02-8

ATTENDANCE

A student at ACC is expected to attend classes in order to progress satisfactorily toward completion of course objectives. In this intense, hands-on course, attendance is mandatory for all classes.

*** Attendance is mandatory for all classes. After three missed classes, the instructor has the option of withdrawing the student from the class ***

MAKE-UP WORK:

In the event of missing a quiz you are free to make it up WITHIN ONE WEEK of the original date. Please come to my office during office hours. The daily lab grade, mid-term or final exams may not be made up after the class has been held or the exam given. Any arrangements for special scheduling of an exam must be made at least ten days prior to the scheduled exam date unless you have a medical excuse from a doctor.

HANDOUTS, NOTES:

There is no textbook for this class, therefore handouts are very important and will be used as study guides. If you miss a class it is your responsibility to get the class notes from your fellow classmates or by stopping by the office. Hand-outs from previous classes are usually not brought to the next class.

SANITATION:

The kitchen will be thoroughly cleaned including, but not limited to, sweeping, moping, and garbage removal.  Garbage will be placed in the dumpster at the end of class.  The classroom will be kept clean during and after class.  Every student is responsible for cleaning the kitchen and classroom during and after each class.

DRESS CODE:

Students in our programs are required to wear a uniform for culinary laboratories and classes associated with those labs, and conservative business attire in non-culinary lab classes. The faculty of the program expects a dress code consistent with industry standards. Students are required to be clean-shaven, have properly contained hair, no excessive make-up or cologne, and follow personal hygiene requirements, no jewelry, and black shoes with approved safety soles.

Scholastic Dishonesty

Acts prohibited by the college for which discipline may be administered include scholastic dishonesty, including but not limited to cheating on an exam or quiz, plagiarizing, and unauthorized collaboration with another in preparing outside work. Academic work submitted by students shall be the result of their thought, research or self-expression. Academic work is defined as, but not limited to tests, quizzes, whether taken electronically or on paper; projects, either individual or group; classroom presentation, and homework.

Students with Disabilities

Each ACC campus offers support services for students with documented physical or psychological disabilities. Students with disabilities must request reasonable accommodations through the Office of Students with Disabilities on the campus where they expect to take the majority of their classes. Students are encouraged to do these three weeks before the start of the semester.

Uniform Requirements

Due to the location and the safety requirements of the course, the following uniform requirements will be enforced during the semester:

• no jewelry such as earrings, necklaces and or rings may be worn during the food preparation phase of each class
• fingernails must be kept short and clean, with no fingernail polish (no press on nails allowed)
• all hair must be restrained and covered with either a hairnet, or white chef hat (no skull caps allowed)
• a clean, white pressed chef jacket (without logos or stains) and a white apron worn over a plain white shirt without logos
• approved chef pants (only blue and white hounds tooth, all black or black and white pinstripe)
• Black shoes with approved safety soles are required in the kitchen
•  

For more information regarding Uniforms, please proceed to the Culinary FAQ’s Page.

*** Failure to follow these guidelines above will result in the student not being allowed into the lab and forfeiting the lab evaluation grade for the day in question ***

Equipment Requirements

***Each student must bring the following items each week for use in lab. Failure to do so will result in the student not being able to perform all work required for class and therefore a substantial grade reduction. ***

• One or two 5 - 6 inch boning knife
• One 10 - 12 inch breaking knife (optional)
• One sharpening steel to sharpen knives
• One small spiral notebook that will be needed for use in the lab for note taking (no textbooks allowed in the class lab area)

Note: Your chef knife may be all that you need for boning meat if you do not wish to purchase another knife. However, the ergonomics of the knife is incorrect for sustained boning and trimming.

Also, if you have a butcher’s knife, it also may be suitable to be used as a breaking knife.