CA 105 — Knife Skills and Fabrication
This course covers the principles of basic knife skills and the techniques for the production and fabrication of meats, game, poultry, and seafood in the culinary industry to the standards present in the field. Students will learn the classical knife cuts, how to break down a chicken, filet a fish, chuck shellfish and fabricate various cuts of beef, pork, and lamb. Student will learn the anatomy of the knife, proper handling and safety, sharpening and cleaning.