Meat dishes are still very popular items on menus. The purchase, preparation, and service of meats can be one of the most expensive areas of the foodservice industry—but with proper care, it can also be the most profitable. To get the most value from the meat you purchase, it’s critical to understand how to select the best cut for a particular cooking method. In this course, you will:

• Learn the proper storage and sanitation requirements needed to maintain quality standards.
  
• Review government inspection and regulations that ensure an animal is disease-free and its meat is wholesome and fit for consumption.
  
• Practice fabrication techniques that control portion size and quality to maximize what you get from your food costs.
  
• Discover a variety of cooking methods, creative approaches, and unique ways to add flair to your menu.
  

As a part of this program, you will receive a copy of CIA Chef Thomas Schneller’s new book, Kitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization.