10316167Charcuterie: Value-Added Products
Course Information
Description
Students will prepare basic smoked meats and gain experience in dry curing and aged charcuterie products to be sold to the Madison College community. Students will prepare bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork and beef using cures, spices, and herbs from classical methods of modern-day methods under HACCP rules and regulations.
Total Credits
3
Course Competencies
  1. Wear personal protective equipment and uniform
    Assessment Strategies
    Skill Demonstration
    Criteria
    Your lab coat is full length
    You wear black chef pants
    You wear slip resistant shoes
    You wear correctly sized gloves
    You follow sanitation guidelines
    You wear any other uniform components as specified by the instructor

  2. Rationalize the use of charcuterie products on a modern menu for customers and for business success
    Assessment Strategies
    Written Product - Spreadsheet
    Criteria
    Explore customer demand for charcuterie products
    Explore efforts to market different charcuterie foods
    Compare the cost of charcuterie to retail pricing
    Calculate cost of goods sold, income
    Spreadsheet includes accurate calculations

  3. Implement methods of food preservation (fermentation, curing and dried meats)
    Assessment Strategies
    Skill Demonstration
    Criteria
    Explain the different curing solutions available for preparation of cured meats
    Explain the role of salt in the fermentation of any meat product
    Explain the role of water and pH in fermentation
    Outline the process to monitor pH
    Differentiate the types of mold and their characteristics
    Recognize the use of starter culture as a measure to ferment meats in a safe manner
    Monitor water activity
    Create a wet and dry curing mix
    Apply cures, spices, and herbs for use in meat preparation as specified by the recipes supplied by the instructor

  4. Describe food processing procedures for both fresh and thermal processed meats
    Assessment Strategies
    Test, Skill Demonstration
    Criteria
    Explain the functions of non-meat ingredients used to manufacture processed meats
    Describe the process for making intact muscle processed meats versus ground processed meats.
    Explain the three manufacturing methods to cure meat (immersion, injection, dry curing)
    Explain the different curing solutions available for preparation of cured meats
    Explain the role of water activity and pH in fermented and dried meat
    Outline the process to monitor pH
    Differentiate the types of mold and their characteristics
    Explain the proper use of a starter culture for producing fermented meats
    Monitor water activity
    Create a wet and dry curing mix
    Apply cures, spices, and herbs for use in meat preparation as specified by the instructor

  5. Prepare smoked meats from pork and beef such as cured bacon, ham, sausage, pâtés, and confit
    Assessment Strategies
    Skill Demonstration
    Criteria
    Identify the main categories of forcemeats
    Explain the process of forcemeat emulsion when the fat and ice are used to form the sausage
    Use both classical methods and modern-day methods of curing
    Prepare meat for sausage; it can be ground, emulsified, or whole muscle
    Utilize smoking techniques that will ensure safe smoked meats and provide good flavor profiles
    Demonstrate hot and cold smoking techniques, utilize calibrated thermometers or other means of temperature control for each type of technique
    Determine use of natural versus artificial casing

  6. Prepare salami, soppressata, summer sausage, pepperoni, andouille, Capocollo, and Prosciutto style ham and kielbasa
    Assessment Strategies
    Skill Demonstration
    Criteria
    Demonstrate the basic grind method as it pertains to sausage production
    Prepare variety of dried sausage recipes utilizing mixing, stuffing, tying, and fermentation of dried sausages.
    Demonstrate a primary bind as it pertains to sausage production
    Products meets safe pH levels at the end of the drying, mold is white, water level has been reduced by 30% to 35% or 50% to 45% in semi-dried sausage
    Flavor of the sausage should match the recipe flavor profile
    Whole muscle meats cured for capocollo, and prosciutto style should meat the same curing requirements of dried sausage; they should have a reduced water level of 50%, safe pH levels, and should not have any mold

  7. Package charcuterie products produced in the lab
    Assessment Strategies
    Skill Demonstration
    Criteria
    Adhere to ServSafe guidelines for meat and charcuterie handling
    Adhere to HACCP Plan for meat and charcuterie handling
    Assess charcuterie quality, meets pH, water, and mold requirements
    Perform portion control
    Store and label products as specified by the HACCP plan and state requirements for labeling
    Package charcuterie products for consumers
    Transfer charcuterie products to storage

  8. Compare risk of spoilage for charcuterie products
    Assessment Strategies
    Written Product
    Criteria
    Describe liability and “risk of rot” in both traditional and modern charcuterie practices
    Determine safe “chain of custody” meat curing and preservation practices
    Identify strategies to reduce liability of mobile harvesters in the meat’s curing outcome

  9. Maintain equipment used in charcuterie lab
    Assessment Strategies
    Skill Demonstration
    Criteria
    Follow ServSafe guidelines for sanitation
    Follow HACCP Plan for maintaining and storage of equipment
    Name the tools used for charcuterie and their purpose

  10. Follow sanitation and safe food handling identified in HACCP Plan and ServSafe
    Assessment Strategies
    Skill Demonstration
    Criteria
    Apply principles of safe food purchasing, receiving, and storage identified in HACCP Plan and ServSafe
    Apply safe food preparation practices
    Apply safe serving practices
    Implement safe facility and pest management practices
    Demonstrate safe hygiene practices
    Monitor that the system is operating according to the plan
    Identify corrective actions
    Conduct record keeping (forms used in HACPP Plan: temperature chart, time chart, time and temperature chart, log for pathogen analysis, and/or other documents specified by the instructor)