SRJC Course Outlines

7/25/2024 2:30:41 AMCUL 252.7 Course Outline as of Spring 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 252.7Title:  MT, FSH, PLTRY ID & FAB  
Full Title:  Meat, Fish & Poultry Identification & Fabrication
Last Reviewed:1/26/2004

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum.50Lecture Scheduled.508 max.Lecture Scheduled4.00
Minimum.50Lab Scheduled1.508 min.Lab Scheduled12.00
 Contact DHR0 Contact DHR0
 Contact Total2.00 Contact Total16.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  8.00Total Student Learning Hours: 24.00 

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  CULT 252.7

Catalog Description:
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A practical course focusing on the proper receiving, inspection, fabrication, and distribution of meats, poultry, fish, and shellfish. Includes further development of the student's knife skills. Sanitation, handling, and storage procedures are stressed.

Prerequisites/Corequisites:
Completion of or concurrent enrollment in CUL 250, CUL 250.1, CUL 252.3, AND CUL 253.1


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100.

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
A practical course focusing on the proper receiving, inspection, fabrication, and distribution of meats, poultry, fish, and shellfish. Includes further development of the student's knife skills. Sanitation, handling, and storage procedures are stressed.
(Grade Only)

Prerequisites:Completion of or concurrent enrollment in CUL 250, CUL 250.1, CUL 252.3, AND CUL 253.1
Recommended:Eligibility for ENGL 100 or ESL 100.
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:Effective:Inactive:
 Area:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:Effective:Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Certificate Applicable Course



COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon successful completion of this course the student will be able to:
1. Identify various kinds, classes, and grades of meat and poultry.
2. Explain meat and poultry inspection and grading practices and
  distinguish between meat inspection and grading stamps.
3. Describe the structure and composition of meats and poultry.
4. Identify the primal, subprimal, and fabricated cuts of beef, veal,
  pork, and lamb.
5. Calculate butcher's yield test.
6. Utilize portion weigh specifications.
7. Fabricate cuts of meat and poultry and perform basic butchering
  tasks, employing knife skills and cuts appropriate to butchering.
8. List the most frequently used food service cuts of beef, veal,
  pork, and poultry.
9. Identify a variety of fish and shellfish.
10. Describe the structure and composition of fish and shellfish.
11. Fabricate a variety of fish and shellfish and prepare for cooking.
12. Demonstrate the basic cooking methods best suited for various cuts of
   meat, and for fish, poultry, and shellfish.
13. Utilize safe receiving, handling, and storage procedures to ensure
   sanitation and food safety.

Topics and Scope
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I. Meat and Poultry Identification
 A. Kinds
 B. Classes
 C. Grades
 D. Inspection and grading practices
   1. grades
   2. stamps
     a. inspection
     b. grading
 E. Structure and composition
 F. Cuts
   1. beef
     a. primal
     b. subprimal
     c. fabricated
    2. veal
     a. primal
     b. subprimal
     c. fabricated
    3. pork
     a. primal
     b. subprimal
     c. fabricated
    4. lamb
     a. primal
     b. subprimal
     c. fabricated
  G. Butcher's yield test
  H. Portion weigh specification
II. Basic Butchery and Fabrication Techniques
 A. Meat
 B. Poultry
III. Fish and Shellfish Identification
 A. Fish
    1. round
    2. flat
    3. freshwater
 B. Shellfish
    1. mollusks
    2. crustaceans
    3. cephalopods
 C. Structure and composition
    1. fish
    2. shellfish
IV. Fish and shellfish fabrication techniques
V.  Meat, poultry, fish, and shellfish preparation and cooking methods
VI. Proper receiving, handling, and storage procedures.

Assignments:
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1. Meat, poultry, fish and shellfish identification worksheets.
2. Inspection, grading, and cuts worksheets.
3. Practice and performance demonstrations of basic butchering tasks.
4. Butcher's yield test calculations.
5. Meat, fish, poultry fabrication, preparation, and cooking.
6. Readings in assigned text, 5-10 pages per week.
7. Four to five quizzes, final objective and performance exam.

Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.Writing
0 - 0%
None
This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 20%
Butcher's yield test calculations; worksheets.
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
40 - 70%
Class performances, Performance exams
Exams: All forms of formal testing, other than skill performance exams.Exams
15 - 25%
Multiple choice, True/false, Matching items, Completion
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 15%
Attendance/Participation/Professionalism


Representative Textbooks and Materials:
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On Cooking: A Textbook of Culinary Fundamentals.  Labensky, Sarah R., and
Alan M. Hause.  New Jersey: Prentice Hall, 2002.
Instructor prepared materials.

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