Exploring Culinary Careers: Meat Cutter
SKU/Product Number#:
NE40318
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Grades 9–12.
This lesson plan is part of a series that helps students explore diverse career opportunities within the food industry. Each lesson features an engaging interview with a culinary professional who shares insights about their role and the types of food they work with. Students can then apply what they’ve learned by preparing three hands-on recipes designed for classroom use. A reproducible worksheet at the end of the unit reinforces key concepts and encourages reflection on career paths in the culinary arts.
In this lesson, students will:
- Learn about the different sources of meat and their pros and cons
- Hear about the experience of a professional meat cutter/butcher
- Practice preparing dishes with different types of meat (Pozole Verde, Whole Brine Chicken, and Beef Meatballs)
| Item Weight | 0.13 lbs |
|---|---|
| Length | 11.00 |
| Width | 8.50 |
| Height | .10 |
| Manufacturer | Thysse |
| Mfg Part No | NE40318 (QT#93501) |
| Prop 65 |
|
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