Basic Butchering Essentials
Issued by
Milwaukee Area Technical College
This badge provides foundational knowledge of the different types of meats and how to prepare them for use in Food Service Operations. Hands-on learning activities provide an understanding of the muscle and bone structure of beef, veal, pork, lamb, & poultry. Learning activities include proper inspection, tying, fabrication methods/procedures, quality yield grading, knife selection, food safety & HACCP procedures along with the sustainability of the farm-to-table trail through local sourcing.
- Type Learning
- Level Foundational
- Cost Paid
Skills
- Conduct Butcher Yield Tests
- Demonstrate Mise En Place Techniques
- Demonstrate proficiency in knife skills
- Demonstrate proper food handling techniques regarding meat fabrication practices
- Evaluate aging of meats: wet-aging versus dry-aging
- Evaluate various meat cutting equipment used
- Examine the concept of sustainability in the food service industry
- Explore quality grades/yields/ & user specifications
- Explore sustainable food production methods
- Explore various trends in restaurant meat consumption
- Identify good personnel hygiene practices related to food safety
- Identify recipe components
- Perform basic fabrication tasks & techniques with a variety meats and poultry
- Prepare various cuts for grilling/roasting/braising/ stewing & sauté
Earning Criteria
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Completion of CULMGT-112- Food Service Sanitation, a 2-credit college-level course
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Completion of CULART-116- Mise en place/Culinary Fundamentals, a 2-credit college-level course
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Completion of CULART-118- Sustainable Food Communities, a 1-credit college-level course
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Completion of CULART-124- Meat Identification & Fabrication, a 1-credit college-level course
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All badge costs are paid via tuition associated with courses within the badge. Badges are issued to those who complete these courses with a letter grade of C or better.