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Course Information
Family & Consumer Sciences
Game Meats Identification and Fabrication
In this course, students will learn the fundamentals of purchasing specifications, receiving, handling, storage and the fabricated cuts of varies types of game animals. Incorporating these types of meats into a foodservice establishment will be a focus in this course.
Chef Marc Dunham
Francis Tuttle
Basic Kitchen Skills/Safety and Sanitation
Identify a variety of game meats.
Identify primal, sub-primal and retail cuts if applicable.
Define and demonstrate proper handling procedures for game meats.
Define and demonstrate storage procedures for game meats.
Demonstrate a variety of fabrication methods.
Identify market cuts.
Discuss cooking methods appropriate for a variety of fabricated cuts of game meats.
Perform yield tests.
List a variety of breeds of game meats.
Discuss the current growing procedures of game meats industry.
Understand the harvest procedure.
American Culinary Federation secondary and post-secondary accreditation, rubric style evaluation for daily cooking production, written tests, practical cooking tests.
Hotels, restaurants, casinos, hospitals, country clubs, spas, cruise liners, schools and universities, correctional facilities, food manufacturing, and food distribution.
Calculator, pens, pencils, student resource center with computers and library, knife kit.

Gisslen, Wayne (2010). Professional Cooking, 7th Edition. John Wiley and Sons, Inc. New York.
Gisslen, Wayne (2009). Professional Baking, 5th Edition. John Wiley and Sons, Inc. New York.
Culinary Institute of America (2008). Garde Manger, 3rd Edition. John Wiley and Sons, Inc. New York.
McGee, Harold (2004). On Food and Cooking, 2nd Edition. Scribner, New York

Software: CulinarE-Companion Recipe Management, Cheftec, Microsoft office, Blackboard

Major A/V support: Laptops, personal computers, demonstration cameras and screens.
Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinarian
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Arts