CAH 175 – Protein Fabrication
COURSE INFORMATION:
Title:
Prerequisites:
Credit Hours:
Date class
begins:
Date class ends:
Lecture Meets:
Lab Meets:
Meeting Day/Time:
Last Day to Withdraw:
Delivery Type:
Lecture Location:
Lab Location:
Course Web Address:
Protein Fabrication
3 credits = 1 hour lecture + 4 hour lab
n/a
Lecture & lab
Hutchison Institute of Technology rm 100A
n/a
n/a
INSTRUCTOR INFORMATION:
Instructor Name:
Office Location:
Office Telephone:
Facsimile:
Office Hours:
Email Address:
Faculty Web Site:
Academic Program Area:
Dean’s Office Telephone:
455- 2909
Culinary Arts
Dr. Caulfield 455-2850
HUTCHISON FIRE ALARM/DRILL POLICY:
In the event of fire alarm activation, TVC students must adhere to all rules of the high school in
regards to drill policy. TVC students meet in their program’s designated assembly area. Culinary
Arts students will assemble outside of the culinary loading dock, against the running track in
front of the electrical boxes. Your instructor will take roll and decide whether to stay in the
designated assembly area or move to the U-Park gymnasium (temperature driven), release you
for a break to return at a given time, or release you for the remainder of the class session.
Do not go to your vehicle or leave the campus area until you have checked-in with your
instructor and you have received the ok
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COURSE READINGS & MATERIALS:
Professional Cooking, Gisslen 7th ed. Wiley Publishing
Food Selection and Preparation, Conforti, 2nd ed. Wiley Publishing
The Visual Food Lover’s Guide, QA International, Wiley Publishing
Supplementary Readings: The Chef’s Companion, Riely, 3rd ed. Wiley Publishing
Required Supplies:
Course Textbook:
Tools: Program approved complete knife kit and uniforms
Uniform: Chef Coat, check pants, black non-slip kitchen shoes, white chef hat, white apron,
proper under garments, limited make-up and jewelry (wedding ring and 1 stud earring per
earlobe). *Always have thermometer, sharpie, and pen.
No ball-caps, non-uniform chef clothes, facial studs or piercings, tongue piercings while on line or in
view of public, no dangling earrings. These are safety and sanitation issues.
COURSE DESCRIPTION:
Study focuses on the identification and fabrication of protein items to include: poultry, beef,
veal, pork, lamb, shellfish, and finfish. Students will be introduced to the concepts of protein
cookery. Emphasis is on product fabrication to practical industry applications.
GENERAL DESCRIPTION OF GOALS:
1.
2.
3.
Discuss yield grades, quality grades and specifications according to NAMPS guide.
Complete a yield and cost comparison for pre-fabricated and in-house fabricated
products.
Demonstrate competency in fabrication of protein products.
STUDENT LEARNING OUTCOMES/OBJECTIVES:
Upon completion of this class the student will be able to:
1.1
2.1
3.1
Outline yield and quality grades and National Association of Meat Purveyors (NAMP)
specifications for meats.
Conduct a yield and cost comparison test of pre-fabricated products and on-premises
butchered products.
Perform basic fabrication tasks with meat, poultry, seafood and variety meats.
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DISABILITIES SERVICES:
UAF has a Disability Services office that operates in conjunction with the College of
Rural and Community Development's (CRCD) campuses and UAF’s Center for Distance
Education (CDE). Disability Services, a part of UAF’s Center for Health and Counseling,
provides academic accommodations to enrolled students who are identified as being
eligible for these services.
If you believe you are eligible, please visit http://www.uaf.edu/chc/disability.html on the
web or contact a student affairs staff person at your nearest local campus. You can also
contact Disability Services on the Fairbanks Campus at (907) 474-7043, fydso@uaf.edu.
SUPPORT SERVICES:
TVC’s Learning, Math, and Writing Centers can help you achieve educational success. The staff
in these centers provides drop-in assistance with basic math, reading, writing and computer
skills. They offer a friendly, supportive learning environment.
Detailed information about these services are in the Student Handbook, College Catalog, and
online. Links to these resources are located at http://www.tvc.uaf.edu/lc/index.html
COURSE POLICIES:
1. Attendance: Attend every lecture and lab session. Students with more than two tardy or
absence could be asked to drop the course.
2. Instructor reserves the right to withdraw a student not in compliance with program policy.
3. Any student who misses a class has assumed the responsibility to gather the information
covered in class and the assignment for the following class.
Classmate
________________
________________
Phone
________________
________________
E-mail
________________
________________
4. Expected Classroom Behavior:
 Arrive prepared, on-time, with homework completed and previous lessons reviewed
 Participate in the entire class, including individual and small group/ partner activities
 Respect all of those in the kitchen at all times
 Adhere to the “rules of the kitchen” as described in class
 No cell phone use in class.
5. STUDENT RESPONSIBILITIES--METHODS OF LEARNING:
 Reading and studying the textbook
 Contributing to discussions by asking questions and taking notes in lecture
 Using lab time effectively
 Completing all assigned class work and homework
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INSTRUCTIONAL METHODS & EVALUATION:
1. Reading Assignments
2. Demonstrations
3. Critique of Technique
4. Lectures and Videos
5. Workbook Assignments
6. Ongoing Feedback
GRADING STRUCTURE:
Assignments and Final Course Grade
Lecture/Lab Attendance, Participation &
11 @ 10 points 110 points
Professionalism
Quizzes
11 @ 10 points 110 points
Weekly Homework Assignments (Discussion
9 @ 10 points 90 points
Questions)
Mid-term Written Exam
100 points 100 points
Written Final
100 points 100 points
Session Worksheets
11 @ 10 points 110 points
Community Service with typed written paper
2 @ 10 points 20 points
* Mid-term practical –
Chicken fabrication 8 cut bird
60 points
Fish fabrication
60 points 180 points
Frenching bones
60 points
* Final Practical –
Cleaning of silver skin
60 points
Steak/portion cutting
60 points 180 points
Scaloppini technique
60 points
Total Points Possible 1000 points
A > 90%
B = 80% - 89%
C = 70% - 79%
D = 60% - 69%
F < 59%
*Overall letter grade for the course will not exceed the letter grade averaged on the three practical
assessment tools. For example, if you earn 92%, 83%, 92%, on practical exams for an average of
89%, you will receive a grade no higher than “B” for the course.
*In addition you must pass all practical evaluations/exams with a “C” or better, in order to PASS
the course!!
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COURSE CALENDAR & CLASS ASSIGNMENT SCHEDULE:
Course Schedule
Day & Date
Session
1
Session quiz
2
Session quiz
3
Session quiz
4
Session quiz
5
Session quiz
6
Session
7
Session quiz
8
Session quiz
9
Session quiz
10
Session quiz
11
Session quiz
12
Session quiz
13
Session
14
Read/do for class
Chapter 12
Visual food lover’s
Chapter 12
Visual food lover’s
Chapter 14
Visual food lover’s
Chapter 14
Visual food lover’s
Chapter 10
Visual food lover’s
Chapter 10
Visual food lover’s
Mid term
Chapter 10
Visual food lover’s
Chapter 10
Visual food lover’s
Chapter 10
Visual food lover’s
Chapter 10
Visual food lover’s
Chapter26
Visual food lover’s
Homework due
Lecture
Poultry
Lab
Poultry fabrication
worksheet
Poultry
worksheet
Fish
Poultry fab
Lab book # 14
Fish fabrication
worksheet
Shellfish
worksheet
Pork
worksheet
Lamb
worksheet
Mid term written
Shellfish
fabrication
Pork fabrication
chops
Lamb fabrication
frenching
Mid term practical
Beef
Beef fabrication
worksheet
Beef
Steak cutting
worksheet
Veal
worksheet
Offal & cured foods
worksheet
Sausage
Cutlets &
scalloppini
Clean and prepared
offal
Sausage
worksheet
Final exams
Final written exam
Final practical
exam
The schedule is a projected progression of the class and subject to change
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