Meat and Poultry Fabrication
About This Course
In this course, we will learn the fundamentals of processing, cutting, and preparing various cuts of meat and poultry. This includes understanding different types of cuts, proper handling and safety procedures, knife skills, and techniques for maximizing, nutritional value, yield and quality. We will also delve into topics such as meat anatomy, food safety standards, portion control, and methods for marinating and tenderising meats. Additionally, we will learn about the importance of sustainability and ethical considerations in meat production, gaining skills necessary to efficiently and effectively work with meat and poultry in culinary settings.
What You'll Learn
LO2: Fabricate different size poultry parts using different methods and techniques for various usage and purpose
LO3: Provide guidance on the nutritional content of various poultry types for dish preparation
LO4: Explain the different factors influencing the tenderness, juiciness, and flavour of poultry
LO5: Fabricate poultry according to Halal slaughtering criteria and requirements
LO6: Recommend appropriate cooking methods based on the specific cuts of poultry being used
LO7: Identify different parts of muscle, bone structure and characteristics of meat for fabrication
LO8: Fabricate different size meat parts and bone using different methods and techniques for various menu usage and purpose
LO9: Provide guidance on the nutritional content of various meat types for dish preparation
LO10: Explain the different factors influencing the tenderness, juiciness, and flavour of meat
LO11: Fabricate meat according to Halal slaughtering criteria and requirements
LO12: Recommend appropriate cooking methods based on the specific cuts of meat being used
Entry Requirements
- 1 Year working experience in any sector;
- Workplace Literacy and Numeracy (WPLN) 3 or equivalent; and
Learners without the right WPLN or equivalent qualifications can be accepted if they have at least 3 years of relevant working experience in retail and/or customer-facing roles, subject to the MR's approval