BUTCHERY

Course Description

In this course, students will develop basic butchery skills. The basic knowledge of the relevant terminology and skills is very important to make the most of the meat you have grown or purchased. Butchery requires excellent technique and skill. This is not something you can intuitively solve, on the contrary, it takes instruction and repetition before you begin to instinctively understand that the meat is naturally separated from the bone, and that the cuts we know on the plate are stored in a piece of raw product. Students will learn how to cut the meat and poultry products and will be trained on many shellfish, unshelled, flat, round seafood, and small and large red meat.

BUTCHERY

Evaluation Tools (Active Term)

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -

Course Syllabus

Reference Books & Course Materials

1. 01 Etin kitabı Cüneyt Asan

Learning Outcomes

1. L01 Student can explain parts of animal SOLO 3
2. L02 Will be able to relate the differences between cattle breeds. SOLO 4
3. L03 The student will choose the appropriate cooking technique according to the parts of the animal. SOLO 3
4. L04 The student will be able to discuss the process of separating parts of an animal. SOLO 5

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix