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Course Information
Family & Consumer Sciences
FC00106
Meat and Poultry
50.00
This course provides information on the inspection and grading of meat and poultry. Various types of and cuts of meat and poultry will be discussed and prepared.
Carla Campbell
405-743-5468
ccamp@okcareertech.org
none
- Understand meat inspection and grading
- Identify various types and cuts of meat
- Receive and handle meat
- Prepare meat for cooking
- Understand poultry inspection and grading
- Identify various types and forms of poultry
- Prepare and serve poultry
Completion of Learning Activity Packets and various other instructional materials.

Written tests, assignments and performance tests.

Select assessments from:
- FACS II: Core
- Hospitality: Hot Food Cook - CTTC
http://www.okcareertech.org/testing/Skills_Standards/Hospitality_Career_Cluster.htm
- Hospitality ProStart Certification
http://www.nraef.org/prostart
- Culinary Arts Access - ACF/NOCTI
http://www.nocti.org/
National Restaurant Association Educational Foundation

American Culinary Foundation (Culinary Concepts)
Introduction to Culinary Arts, Prentice Hall, 2007, Culinary Institute of America

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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
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Assistant Entry Level
Hospitality & Tourism Restaurant Food & Beverage Services Food Service Management-Assistant