cknifery - Angeles

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Holy Angel University

College of Hospitality and Tourism Management Angeles City

1^st Semester, S.Y. 2017- 2018

CKNIFERY

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Course Outline and Learning Plan

Faculty: Bernadette Tayag Aguas

Course Title: Knife Skills, Butchery and Fish Mongery

Course Code: CKNIFERY

Number of Units: 4 UNITS

Contact Hours per Week: 4 HOURS Pre-requisite subject/s: HFOODSAFE Course Content:

Timetable Course Content/Subject Matter Resource Materials 1  Course Overview

 Objectives

 Grading System

 Requirements

 Projects and References

2-3  Knife Knowledge:

 Knife Identification

 Different Kinds of Knife

Gisslen, W. (2016) The Essentials of

Professional Cooking (2^ND ed.) Hoboken, New Jersey: Wiley

4-5  Knife Care

 Selection

 Sharpening

Knife Safety and Sanitation

6-7  Knife Skills:

 Different Cutting Techniques

 Basic Vegetables cuts

8  Different Meat Cuts

 ( Whole Sale Cuts)

 Primal and Sub-primal Cuts

MIDTERM EXAM 10-

13

 Meat Fabrication Gisslen, W. (2016) The Essentials of

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Holy Angel University

College of Hospitality and Tourism Management Angeles City

1^st Semester, S.Y. 2017- 2018

CKNIFERY

| 2

14- 15

 Poultry Fabrication Gisslen, W. (2016) The Essentials of

16- 17

 Fish Fabrication Gisslen, W. (2016) The Essentials of

FINAL EXAM References:

Field, S. (2012) Culinary Reactions: The everyday chemistry of Cooking

Gisslen, W. (2016) The Essentials of Professional Cooking (2^ND ed.) Hoboken, New Jersey: Wiley

Gisslen, W. (2016) The Professional Cooking (8^th ed.)

Labensky, S. (2015) On cooking: a textbook of culinary fundamentals (5^th ed.) McWilliams, M. (2013) Illustrated guide to food preparation (11^th ed.) Pearson Ricke, S. (2013) Organic meat production and processing

Websites:

www.knifecenter.com www.culinaryarts.about.com www.certifiedangusbeef.com www.chicken.org.au