This course provides students with the knowledge and skills for identifying, processing and storing beef, poultry and seafood. The course introduces students to the factors to be considered in selecting cooking methods for various types of meat and seafood products. Emphasis is placed on communication, teamwork, time management and critical thinking skills, as well as, efficient work methods and quality control.
1. Orientation to Course Information, Review House Guidelines 2. Introduction to Butchery - Health And Safety , Butcher Shop Equipment 3. Commercial Production Practices 4. Introduction and Fundamentals of Poultry Fabrication 5. Poultry Cooking Techniques 6. Introduction and Fundamentals of Poultry Fabrication 7. Poultry Cooking Techniques 8. Introduction and Fundamentals of Beef Fabrication 9. Beef Cooking Techniques 10. Portion Cutting 11. Introduction and Fundamentals of Fish and Shellfish Fabrication 12. Fish and Shellfish Cooking Techniques
How do I apply for this course?
This course is offered as part of a VCC program only.
* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.
