Protein Fabrication Labs

Grant Date
Grant Applicant
Laura Hartung
Amount Funded
Description (10 points)

Each level of Culinary has a large protein lab. Level 1's fabricate whole chickens, Level 2's fabricate chicken, salmon, and squid and pork These are extremely expensive labs, but provide needed competency and experience for our students.

Benefits of Program (10 points)

Culinary objectives related to Protein (depending on level) are: 1-Introduction to proteins, stocks, sauces, and cooking methods (chicken) 2-International cuisine- further development of skills (beef/pork, squid, fish)

Success of Program (10 points)

Product evaluation and rubrics

Implementation (10 points)

Lab and project based learning Inquiry based lecture

Can you share this grant with your grade level or subject team?


Budget (10 points)
Amount Requested
Budget Notes

Vendors are dependent on current costs and availability. In the past we have used Ponderosa Meats, Sierra Meat, Stohlgren, and Safeway.

Other funding sources

Measure A