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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
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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
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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
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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
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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
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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
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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
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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
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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
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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)