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Course Information
Family & Consumer Sciences
FC00237
Inroduction to Sausage
35.00
In this course, students will learn to identify, classify, and produce different types of sausage. Students will learn the importance of the equipment involved and examine the importance of sausage in culinary history. Students will explore fermented sausages, grind sausages, and emulsified sausages.
Chef Marc Dunham
Francis Tuttle
405-717-4229
Basic Kitchen Skills/Safety and Sanitation
Identify basic ingredients for sausage.
Identify and explain the importance of proper equipment and equipment maintenance.
Classify various types of sausages.
Identify a variety of casings.
Describe the process of grinding.
Discuss the various shaping methods.
Describe the process for emulsified sausages.
Prepare a variety of grind and emulsified sausages.
Prepare a variety of garnishes for sausages.
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.

Text:
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.
No
Yes
Yes
No
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