Cook Street is delighted to announce a new extension course, the Foundations of Meat Fabrication Professional Series. Taught by Mark DeNittis, founder of the Rocky Mountain Institute of Meat, owner of Il Mondo Vecchio, and a member of the Denver Five, this class offers the once-in-a-lifetime chance to master all facets of meat productions under the tutelage of a local master. This hands on class will offer 36 hours of instruction, including 16 hours of lecture/demonstration and 20 hours of lab/applied skills in Cooks Street's own kitchen (that's right: we'll be butchering whole carcasses hand-on!). Students will learn basic butchery and meat fabrication, from safety to grading, product acquisition to advanced processing. The result? Skills to last a lifetime (and help make your career).
Ready to take your culinary skills to the next level? Join us for this seven part intensive course beginning on April 4, 2011. An investment of $2,000 covers registration, instruction, materials, equipment and meat; in addition select cuts will be available for students to purchase in class. We anticipate high demand for this unique course, which is limited only to Cook Street graduates abd those with a year or more experience in food service.
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Class 1: Safety, Sanitation, H.A.C.C.P., Tools and Equipment, Purchasing, Yield Percentage
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Class 2: Poultry
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Class 3: Veal or Lamb
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Class 4: Beef
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Class 5: Pork
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Class 6: Veal or Lamb
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Class 7: Basic Fresh Sausage and Further Processing
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Class 8: Poultry and Pork Loin, Final Exams / Practical Exams
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