IVY TECH STATE COLLEGE
COURSE OUTLINE OF RECORD
COURSE TITLE: MEAT FABRICATION (AM)
COURSE NUMBER: HOSP 110
PREREQUISITE (S): Demonstrated competency through appropriate assessment
COREQUISITE (S): HOSP 101, HOSP 102, & HOSP 103
PROGRAM: HOSPITALITY ADMINISTRATION
DIVISION: HEALTH AND PUBLIC SERVICE
CREDIT HOURS: 3
CONTACT HOURS: 5 Lecture. Lab. 2 Clinical. Coop/Pract. 3
DATE OF LAST REVISION: Spring 2006
EFFECTIVE. DATE OF THIS REVISION: Spring 2006
CATALOG DESCRIPTION: This introductory course will take the student on an in-depth look at meats and poultry. Meat and poultry is the mainstay of the American diet, which means that operations spend more time and money on meats than on any other foods. It is important, then, to understand meats thoroughly in order to cook them well and profitably. The course will proceed to discuss grading and inspection, basic cuts, purchasing and receiving, aging, classification, and appropriate cooking and storage methods. The student will be responsible for the fabrication of meats and poultry so that they are in a state to be used for final preparation.
MAJOR COURSE OBJECTIVES: After successful completion of this course the student will be able to:
1. Understand the importance of proper sanitation procedures used during and after the butchery process.
2. Identify and select knives to be used in the butchering of meats and poultry (scimitar, boning knife – stiff and flexible, slicer, utility knife, and meat cleaver.
3. Identify and select tools for sharpening knives.
4. Sharpen and steel knives.
5. Describe the composition and structure of meat and tell how it relates to meat selection and cooking methods.
6. Use the federal meat inspection and grading system to help you select and purchase meats.
7. Identify the primal cuts of beef, lamb, veal, pork and list the major fabricated cuts obtained from each of them.
8. Break down fabricated cuts into portions sizes (Example – cut filet of beef into Chateaubriand, 8 oz. Filet Mignon, 6 oz. Filet Mignon, and 2 oz. Tournedos.
9. Explain the significance of aging meats.
10. Select appropriate cooking methods for the most important meat cuts, based on the meat’s tenderness and other characteristics.
11. Determine doneness in cooked meat.
12. Wrap and store meats for maximum shelf life.
13. Tie meats – tie string to form a net around meats for roasting.
14. Proper operation and cleaning of the band saw, meat grinder and meat scale.
15. For poultry, explain the differences between “light meat” and “dark meat,” and describe how these differences affect cooking.
16. Understand the four techniques that help keep chicken or turkey breasts moist while roasting.
17. Identify any domestic poultry item with reference to its kind, class and style.
18. Cut chickens into halves, quarters and pieces of eight.
19. Truss poultry for cooking.
20. Break down whole ducks.
21. Store poultry items properly.
22. Determine doneness in cooked poultry.
COURSE CONTENT: Major Instructional Topics
1. Understand the composition and structure of meat.
2. Use the federal meat inspection and grading system.
3. Identify and break down the primal cuts of meat.
4. Identify and cut up poultry.
5. Select appropriate cooking methods.
6. Safely use the ban saw and meat grinder.
7. Understand and learn how to sharpen and steel knives.
8. Understand the importance of proper sanitation procedures.
9. Apply knowledge of laws and regulations relating to safety and sanitation in the kitchen.
REQUIRED TEXTS/CURRICULUM MATERIALS: (Latest version) Professional Cooking, Gisslen, W.; Wiley Publishing
Or
On Cooking: A Textbook of Culinary Fundamentals, Labenski, S. & Hause, A. Prentice Hall.
MINIMUM FACULTY CREDENTIALS:
A qualified faculty member in Hospitality Administration is one who has an earned bachelor’s or higher degree, from a regionally accredited institution, with academic preparation and work experience appropriate to the course and /or specialty being taught, and who has professional certification in the field.
ACADEMIC HONESTY STATEMENT:
The College is committed to academic integrity in all its practices. The faculty value intellectual integrity and a high standard of academic conduct. Activities that violate academic integrity undermine the quality and diminish the value of educational achievement.
Cheating on papers, tests or other academic works is a violation of College rules. No student shall engage in behavior that, in the judgment of the instructor of the class, may be construed as cheating. This may include, but is not limited to, plagiarism or other forms of academic dishonesty such as the acquisition without permission of tests or other academic materials and/or distribution of these materials and other academic work. This includes students who aid and abet as well as those who attempt such behavior.
ADA STATEMENT:
Ivy Tech State College seeks to provide effective services and accommodations for qualified individuals with documented disabilities. The goal of Disability Support Services (DSS) is to provide opportunities for equal access in college programs, services, and activities. DSS assists students with disabilities in achieving their educational goals through such services as academic and career counseling, adaptive testing, tutoring, note taking, interpreting, and test proctoring. If you need an accommodation because of a documented disability, you are required to register with Disability Support Services at the beginning of the semester. If you will require assistance during an emergency evacuation, notify your instructor immediately. Look for evacuation procedures posted in your classrooms.
SYLLABUS
The instructor will provide students with a course syllabus on the first scheduled class meeting. The syllabus should communicate clear and concise information to help the student understand the scope of the course and expectation for successful completion.
METHOD(S) OF DELIVERY: must be specified in syllabus given to students
MATERIALS AND SUPPLIES: Approved Student Chef Uniform
Measuring Cups and Spoons
Knife Kit
Calibrated Thermometer
METHODS OF EVALUATION:
Student will be evaluated on the following formula:
Points earned / points possible = %
Points are earned from the following:
Daily Participation 16 x 20 pts each 320pts.
Final Project 200pts.
Field Trips 2 x 50 pts each 100pts.
Final Exam 150pts.
Research Paper 100pts.
Total Points 870 points
SCALE: 92%=A 84%=B 75%=C 72%=D
1. The final exam and practical must be taken during the last class period unless the Instructor has approved special arrangements.
2. Retake tests and practical for low scores will not be given.
3. If a student fails to submit his or her project on its due date, they will be penalized one letter grade for each day it is overdue.
MAKE-UP POLICY:
Tests and Practical may not be made up. Students may take a test prior to the test date. Medical excuses should be reviewed with the instructor.
GRADING:
The quality of student performance or competency level, as determined by the instructor at the completion of a course, is indicated by a letter grade of A, B, C, D, or F. Ivy Tech does not use pluses and minuses as a part of its grading system.
ATTENDANCE POLICY:
Regular attendance is expected at scheduled class meetings or other activities assigned as part of a course of instruction. Instructors keep attendance records. When personal circumstances make it impossible to attend scheduled classes and activities, the college expects students to confer with instructors in advance. Work missed due to unexcused absence cannot be made up. Depending on the circumstances the instructor has the option of allowing students to make up the material missed.
Instructors in awarding grades and considering involuntary withdrawal will consider absences. Students are not excused from completion of the course work and should make arrangements with their instructors to complete all work.
The student will be dressed and ready to begin class at the stated time. The student has a copy of the hospitality administration uniform policy and understands the said policy. The student understands that if they are not in complete uniform they will not be allowed to participate in the lab and will receive a failing grade for the day. The student also understands it is the policy of the Hospitality Administration program that absences in excess of 2 will result in a reduction of one letter grade for each additional absence.
FORMAT FOR PAPERS, PROJECTS, OR OTHER ASSIGNMENTS:
The term paper must be a minimum of ___ number of typewritten pages (determined by the instructor), not including the cover page, bibliography or attachments. The papers will be double spaced with a one-inch margin on all four sides of the paper. The typeface will be 12 points using a standard typeface such as Times New Roman or Arial (no fancy fonts please).
You may use the Publication Manual of the American Psychological Association (APA), Modern Language Association's Guide for Writing Research Papers (MLA), or A Manual for Writers (Turabian) as a style guide. Whatever you decide to use, be consistent throughout the paper.
The Ivy Tech Virtual Library is available to students on and off –campus, offering full-test journals and books and other resources essential for course assignments. Go to http://www.ivytech.edu/library and choose the Virtual Library link for your campus.
You should use a minimum of five references written within the last 5 years with at least two from the Internet. References should not include the textbook or your class notes.
When you submit your term paper, you should have a cover page, which states the title of your paper, the course number and name, the date, and your name.
LAST DAY TO WITHDRAW FROM CLASS: April 7, 2006
INSTRUCTOR INFORMATION:
Name: Ralph Comstock
Email:
PROGRAM CHAIRPERSON INFORMATION:
Name: Jeff Bricker Office Location: 428 C
Phone: (317) 921-4516 E-mail: