The Rocky Mountain Institute of Meat: Foundations in Meat Fabrication course being offered in the Spring (dates below) and Fall (Dates TBD) at Cook Street School of Culinary Arts in Downtown Denver.
SPRING:
The course runs eight consecutive Mondays 6- 10pm April 1st – May 20th.
The program covers HACCP, SSOP, Meat Buyers Guide and other common industry purchasing practices and terminology.
In addition to the theoretical aspects of meat fabrication it covers a variety of commonly used proteins, base information, as well practical hands on applications of a variety of retail/foodservice cuts.
Currently only the full course is ACF accredited working on dividing that up into one day intensive classes for 8 – 12 ACF C.E. Points for 2013/2014)
Day 1 HACCP, SSOP, Federal Inspection, Federal Grading, Purchasing, Costs, Yields, Tools
Day 2 Poultry and Poultry Fabrication
Day 3 Beef/Veal Forequarter
Day 4 Beef/Veal Hindquarter
Day 5 Lamb Carcass and other cuts
Day 6 Pork/Hog
Day 7: Basic Fresh Sausage
Day 8: Practical Exams and Final Exams
(specific days and/or protein subject to change)
This course is State of Colorado accredited and recognized by the American Culinary Federation for 64 Continuing Education points.
Professional development for all skill levels and individuals. Applied knowledge runs across foodservice/restaurant in-house butchery programs within hotel/resort/institutions sector, small processor/plant, and/or the retail/market sector.
More information on Classes Page:
www.RockyMountainInstituteofMeat.com
•Professional Information
•Alumni
Alumni include
-Denver Executive Chef Jon Emanuel Spring 2011 (BG Member) of Project Angel Heart a Meat-head aficionado that has gone beyond utilizing the practice in his PAH kitchen he has been facilitating demonstrations/presentations for national conferences.
-Another alumni not so local is Chef Phillip Grubisa (Fall 2012) who flew in from Park City Utah for eight Mondays to complete the course. Since his completion he immediately reached out and connected with local Park City Farms/Ranches to bring in whole animals and put his education into practical application in his role as Chef deCuisine at the Canyons Resort “The Farm Restaurant” signature dining room.
