CUA 132

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COURSE SYLLABUS

1.	TITLE OF COURSE:	CENTER OF THE PLATE: MEAT
	PREFIX/NUMBER:	CUA 132	CREDIT HOURS:	1
2.	PREREQUISITE:	CUA 124

3.	RESOURCES NEEDED:
	TEXT:
	SUPPLIES:	Set of Knives Chef's Coat and Hat
4.	COURSE DESCRIPTION:
	Class meets for a minimum of 22.5 hours. "Meat". This course will provide the students with the basics of meat handling, including principles used for selecting meat products, their basic cuts and cooking methods. They will work with a variety of meat products in the PCC Kitchen.
5.	COURSE GOAL:
	Students will be able to prepare a variety of meat dishes in a cost effective manner. They will also be able to explain the importance of meat in the food service industry and apply safe food handling and storage practices in meat usage.

6.	COURSE OBJECTIVES:
	By the end of the course, students will
	(A)	follow standards of appearance, safety and sanitation when working in the PCC kitchen.
	(B)	demonstrate the ability to organize and maintain a production area - demonstrate the ability to work with a variety of meats efficiently, neatly and in a cost effective manner.
	(C)	Define the following terms: coagulation, marbling, connective tissue, collagen, elastin, green meat, aging, cryovac, primal (wholesale) cuts, barding, larding, IMPS, NAMPS.
	(D)	explain how the composition and structure of meat relates to meat selection and cooking methods.
	(E)	describe the federal meat inspection and grading system.
	(F)	explain the significance of aging meats.
	(G)	identify the primal cuts of beef, lamb, veal and pork.
	(H)	list the major fabricated cuts of beef, lam, veal and pork.
	(I)	determine doneness.
	(J)	explain how to store meats for maximum shelf life.
	(K)	describe the cooking procedure for roasting large cuts of meat.
	(L)	explain how to carve roasts.
	(M)	prepare and evaluate a number of beef products such as roasts, steaks, ground meat dishes, cubed beef dishes, and burgers using a variety of cooking methods.
	(N)	prepare and evaluate a number of pork products such as roasts, chops, cubed pork dishes, and ribs using a variety of cooking methods.
	(O)	cut up a large round of beef into steaks, cubed beef, etc.
	(P)	cut up pork butts into cubes
	(Q)	prepare and evaluate pork green chili.
	(R)	prepare and evaluate veal chops and/or veal cutlets.
	(S)	prepare and evaluate lamb products such as chops, roast, or stew.
	(T)	List and explain the cooking process for variety meats.
	(U)	Prepare and evaluate beef liver.
	(V)	maintain a record of standardized recipes for beef, pork, veal, lamb and variety meat dishes as required.

7.	STUDENT RESPONSIBILITIES
	(A)	Attend class sessions as scheduled. This will include both formal sessions and individually arranged sessions. Because of the care taken in scheduling this class, it is important that students make every effort possible to attend each session.
	(B)	Wear Chef's uniform when in the kitchen.
	(C)	Follow kitchen rules and procedures regarding safety and sanitation.
	(D)	Complete student assignments, tests and quizzes for each unit.
	(E)	Demonstrate, to student and instructor satisfaction, competency in all practical areas of each unit as evidenced by the Task List.

8.	EVALUATION PROCEDURES:
		Student assignments, class discussions	20%
		Attendance, Attitude, Professionalism in Kitchen	20%
		Tests and Quizzes	20%
		Demonstration of Competencies	35%
		Student notebook	5%
		“Demonstration of Competencies” will be measured according to the following rating scale which has been adopted by the Colorado Community College and Occupational Education System for evaluating student performance in food service skills areas:	1 = Introduced to the task 2 = Can perform the task with supervision or assistance 3 = Can perform the task according to industry standards (implies speed, efficiency and consistency of product quality of food service employees in the industry. 4 = Can perform the task according to industry standards and can teach others (implies mastery of the competency).

		Grading Scale Raw Score Range	Letter Grade
		90 to 100	A
		80 to 89	B
		70 to 79	C
		60 to 69	D
		below 60	F

Special Remarks:
1.	Tardy Policy: A student who is late three times (enters classroom after the instructor has taken roll) will be charged with one full absence unless the student can provide valid reasons for one or more of these tardies.

9.	COURSE OUTLINE:
10.	METHODS OF INSTRUCTION:
	Students will meet for a minimum of 22.5 hours. They will trim, prepare, cook and serve a variety of meat items using selected cooking methods. Cost effectiveness will be emphasized. Students will be responsible for assigned readings, visual materials, handouts, written quizzes, production projects and tests.
11.	ACADEMIC INTEGRITY:
	The very nature of higher education requires that students adhere to accepted standards of academic integrity. Therefore, Pueblo Community College has adopted a policy of academic conduct as described in the Student Handbook. Violation of academic integrity may be defined to include the following: cheating, plagiarism, falsification and fabrication, abuse of academic materials, complicity in academic dishonesty, and personal misrepresentation. It is the student’s responsibility to be aware of the behaviors that constitute academic dishonesty. Sanctions for violating the standards of academic integrity may include warning, probation, suspension, and/or failure of the course or assignment at the discretion of the instructor.
12.	ADA NOTICE:
	Students who have a documented disability may be eligible to receive accommodations for this class. Please contact the Disability Resources Center at 549-3446 for further information.