Normal Community High School

Family & Consumer Sciences

Food for Thought

Course Title: The Basics of Beef

Course Description: This culinary course is based on the scientific principles found in
evaluating, preparing, and cooking beef by investigating different cuts of meat, cooking
and tenderizing methods, inspection and grading, and sanitation procedures. Students
must have passed Culinary Arts with a C or better to take this course.

Objectives:

Upon completion of this course, learners will:

1. Recognize the different cuts of beef and understand their tenderness.

2. Understand the grading and inspection procedures performed by the USDA.
3. Apply safety and sanitation procedures when working with raw meat.
4. Apply tenderizing methods to meat.
5. Create beef dishes by applying the dry and moist heat cooking methods.