CA 205 - Charcuterie and Protein Fabrication Skills

From the irresistible sizzle of bacon to the exquisite perfection of sausages, students actively engage in hands-on experiences, crafting an array of culinary delights such as pates, terrines, breakfast meats, and an enticing selection of pickled, smoked, and cured items.

CA 205 extends beyond theoretical knowledge, transforming theory into practical skills by preparing the butchery necessities for various classes within the culinary program. This hands-on approach equips students with valuable protein fabrication skills, guiding students through selecting top-quality meats, fish, and poultry while understanding the nuances of quality and yield grades.

1. Outline the requirements for properly receiving and storing raw and prepared foods [demonstrated through Quizzes]. [ACFEF Section 2 - Sanitation and Safety (4)].
2. 5. Identify the Hazard Analysis Critical Control Point (HAACP) during all food handling processes to minimize the risk of foodborne illness [demonstrated through Quizzes]. [ACFEF Section 2 - Sanitation and Safety (5)].
3. Determine a butcher yield percentage to track cooking and carving loss and determine the new yield and cost per lb [demonstrated through Worksheets]. [ACFEF Section 3 - Business and Math (3)].
4. Prepare breakfast meats, including ham, sausage, or bacon [demonstrated through Group Projects]. [ACFEF Section 4 - Food Preparation (14c)].
5. Explain the history and technical importance of curing, brining, pickling, and smoking in preserving foods to maintain flavor, quality, and sanitation [demonstrated through Quizzes]. [ACFEF Section 5 - Garde Manger (9a)].
6. Produce various pickled, smoked, and cured items representing the Garde Manager pantry [demonstrated through Individual and Group Projects]. [ACFEF Section 5 - Garde Manger (9b,c)].
7. Define the various types of forcemeats, including sausage, pate, terrine, and mousse [demonstrated through Quizzes]. [ACFEF Section 5 - Garde Manger (10a)].
8. Produce an assortment of sausages using casings and free form [demonstrated through Individual and Group Projects]. [ACFEF Section 5 - Garde Manger (10b)].
9. Produce a variety of pates, mousses, and or terrines to include vegetables and proteins [demonstrated through Individual and Group Projects]. [ACFEF Section 5 - Garde Manger (10c)].
10. Utilize different types of binders in making a forcemeat to include aspic, panadà, or other binding agent [demonstrated through Individual and Group Projects]. [ACFEF Section 5 - Garde Manger (10d)].
11. Utilize aspic as a form of garnish or binder in a salad, pate, or canapé [demonstrated through Individual and Group Projects]. [ACFEF Section 5 - Garde Manger (10e,f)].
12. Explain the importance of sustainable practices in a food service operation [demonstrated through Quizzes]. [ACFEF Section 13 - Environmental Sustainability (1)].
13. Perform fabrication tasks with meat, poultry, and seafood [demonstrated through Performance Assessment].

1. Week 1
   1. General Information/Orientation
   2. Professionalism/Sanitation and Safety 
   3. Tools and Equipment demonstrations
   4. Fabrication: Beef, Chicken, Fish 
   5. Butcher’s Yield 
   6. Start Bacon 
   7. Lecture: Sausages 
2. Week 2
   1. Lecture: Curing and Smoking 
   2. Sausages: Cured & Smoked 
   3. Sausages: Fresh Sausages 
   4. Breakfast Meats
   5. Finish Bacon
3. Week 3
   1. Sausages: R&D Project
   2. Pickling/Preserving
4. Week 4
   1. Pates: Duck confit and Pork Rillette Platters 
   2. Smoking cont.
   3. Fabrication Cont.
5. Week 5
   1. Lecture: Forcemeats 
   2. Forcemeats: Terrines
   3. Forcemeats: Mousse/mousseline
   4. Fabrication Cont.
6. Week 6
   1. Forcemeats: Pate en Croute & Aspic 
   2. Vegetable Terrines
   3. Fabrication Cont.
7. Week 7 
   1. Final Cumulative Platters
   2. Kitchen Cleaning 

• Quizzes
• Individual Projects/Presentations
• Multiple Choice Exams
• Practical Exam

• Demonstration: 5-15%
• Lecture/Discussion: 15-35%
• Team/Group Work: 10-25%
• Practical Performance: 50-70%

• Secchia Institute for Culinary Education Departmental Sign-Off Sheets:
  • Photo Release
  • Attendance Policy
  • Student Handbook
  • Grooming Standards
  • Other Applicable Forms