Str Operational Culinary Processing Meat Seafood Poultry And Egg Course

Mastering knowledge of basic concepts and principles in knowledge of animal food ingredients which include characteristics, classification, nutritional content, quality, selection, storage and handling methods, and have the ability to plan ingredient requirements according to portion standards required for the food service industry production process , and have the skills to process animal food ingredients which include: meat, fish, poultry and eggs. The learning process adapts to the applicable curriculum. The learning strategy is carried out by applying a constructivist approach, learning activities are given theoretically, practically, and by giving assignments individually and in groups. Evaluation is carried out through presentations, making written reports, making portfolios, and performance tests.