Learning Outcomes

Composition of Meat

Chemical Changes Associated with Slaughter

Aging of Meat Carcasses

Meat Fibres and Tenderness Factors

Preventing Discolouration and Abnormalities in Meat

Diseases Associated with Meat

Human-Introduced Residues in Meat

Meat Nutrition

Meat Handling and Storage Procedures

Lesson Summary

This module introduces you to the science and nutrition behind the meat we eat, including: the composition of meat, chemical changes that can occur before and after slaughter, the aging of the meat, tenderness factors, diseases associate with meat such as BSE, meat handling, and storage, and meat nutrition.

The Meat Inspection Process

Case Study: Canadian Grading Regulations for Beef

Case Study: Canadian Grading Regulations for Veal

Case Study: Canadian Grading Regulations for Lamb and Pork

Case Study: Canadian Poultry Grading

Case Study: Canadian Game Processing, Inspection, and Grading

This module details the processes and grades of meats and poultry that have been butchered for consumer use, using the Canadian standards for grading and inspection.

Introduction to Cutting and Processing Meats

Beef - Primal, Sub-primal, and Secondary Cuts

Pork - Primal, Sub-primal, and Secondary Cuts

Lamb & Offal - Primal, Sub-primal, and Secondary Cuts

Poultry - Primal, Sub-primal, and Secondary Cuts

This module details the different cuts that can are taken from animal carcasses for consumer use, including all commonly consumed farmed meats: beef, veal, pork, lamb, and poultry.

Food Service Excellence - Meat Cutting and Processing - Assessment

Learn the standard procedures for meat processing and cutting in this free online food service industry course.

Food Service Excellence - Meat Cutting and Processing

This certificate course teaches you about cutting and processing meat for the food service industry. We study different types of meat and poultry and lay out the terminology used to discuss them. We also show you how meats are inspected and graded. This course covers everything you need to know to begin a career in meat preparation or can help experienced butchers polish their skills and refine their craft. So why wait? Enroll today!

Contamination and Spoilage

Foodborne Illness

Food Law

Food safety and hygiene govern everything that you will do within the catering industry. The following module will explain in greater detail the ways and means to keep food free from contamination. This will include preparation of raw food, aftercare of cooked food, temperature control and a guide to the types of bacteria that can present be in food.

HACCP

Food Safety Hazards and Contamination

Cross Contamination

HACCP stands for Hazard Analysis Critical Control Point. The HACCP plan, that every food-related business should have, details the business's individualised approach to handling their potential hazards. This includes monitoring and record-keeping which someone with good attention to detail should be in charge of. This module will also cover cross-contamination and the way that you as a food handler can minimise the risk of bacteria entering food that consumers will eat,

The Catering and Hospitality Industry

Self Improvement in the Culinary World

Catering and hospitality are one of the biggest industries in the world. In the UK alone, it provides employment for 9% of the population. A key point when applying for a job and maintaining a respected work practice is keeping excellent personal hygiene as well as a friendly personality. Personal development means setting goals and never being afraid to ask questions, this kind of focus in the workplace leads to good and efficient employees.

Working in the Food Industry - First Assessment

This initial assessment enables you to review your learning, so you can determine your knowledge and understanding of the following modules: Food Safety in Catering, Developing Skills for Employment in the Catering and Hospitality Industry.

Preparing Healthy Food

Special Diets

Understand what it means to prepare healthy food and how crucial it is to have a balanced diet that contains fats, carbohydrates, and protein. We have been taught, since childhood, that ‘fats’ are bad for us, but in reality, our bodies need them to function correctly. It is essential to grasp how this can affect people who are intolerant to a specific type of food, have poor lifestyle choices, or severe health issues. By applying these practices, you can keep your customers happy.

Catering Operations, Costs and Menu Planning - Learning  Outcomes

Ranking System

Money Management

Creating Menus

A kitchen where order does not exist is a complete disaster. Having order within any business is crucial, but more so in a catering environment. Being aware of each team member's responsibility will help keep a kitchen running smoothly, swiftly & efficiently. Another vital skill for chefs to know is how to manage expenses. If done correctly, a higher rate of gross profit will increase. When creating a menu, it is essential to consider your market, competition, dietary requirements and locality.

Types of Knives and Uses

Knife Care and Skills

A knife is a crucial piece of equipment in a kitchen. One of the most important factors to consider when choosing the right knife for you is not how expensive it is, but how comfortable it feels in your hand and what you will be doing with it. In this module, we will also learn how to take care of knives so its life can be prolonged in the kitchen.

Working in the Food Industry - Second Assessment

This initial assessment enables you to review your learning, so you can determine your knowledge and understanding of the following modules: Healthier Foods and Special Diets, Catering Operations, Costs and Menu Planning, Basic Knife Skills and Techniques.

Course assessment

Learn skills and techniques needed to be an efficient chef in any kitchen with this free online food industry course.

Diploma in Food Industry Roles and Responsibilities

In this course, you will learn how food safety and hygiene govern everything that you will do within the catering industry. This type of work includes preparing food, the aftercare of cooked food, being aware of special diets and temperature control. The course also focuses on personal development in the workplace. Learn to be aware of each team member's responsibility to keep a kitchen running smoothly, swiftly and efficiently.

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