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.
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)
Product evaluation and rubrics
Lab and project based learning Inquiry based lecture
No
Vendors are dependent on current costs and availability. In the past we have used Ponderosa Meats, Sierra Meat, Stohlgren, and Safeway.
Measure A