{"@context":"https://w3id.org/openbadges/v2","id":"https://milestone.campuslabs.com/api/v20/badge/1812226639/","uid":"1812226639","name":"Basic Butchering Essentials","description":"This badge provides foundational knowledge of the different types of meats and how to prepare them for use in Food Service Operations. Hands-on learning activities provide an understanding of the muscle and bone structure of beef, veal, pork, lamb, & poultry. Learning activities include proper inspection, tying, fabrication methods/procedures, quality yield grading, knife selection, food safety & HACCP procedures along with the sustainability of the farm-to-table trail through local sourcing.\n\nTuition for Individual MicroCredentials and Badges is paid for by the student. However, if you plan to further your education with a Technical Diploma or Associate Degree, financial aid and scholarships may be available. Please meet with your Pathway Advisor before registering for more information.","type":"BadgeClass","image":"https://milestone.campuslabs.com/milestone/media/badge_image_uploads/2024/03/21/Create_Basic_Butchering_Essentials_600x600.png","criteria":{"id":"https://milestone.campuslabs.com/org/456995116/badge/1812226639","narrative":":multi: Completion of CULART-116- Mise en place/Culinary Fundamentals -- A 2-credit college-level course.. \n:multi: Completion of CULART-118- Sustainable Food Communities -- A 1-credit college-level course.. \n:multi: Completion of CULART-124- Meat Identification & Fabrication -- A 1-credit college-level course.. \n:multi: Completion of CULMGT-112- Food Service Sanitation -- A 2-credit college-level course.\n\nBadges are issued to those who complete these courses with a letter grade of C or better.. "},"issuer":"https://milestone.campuslabs.com/api/v20/issuer/456995116/","tags":["Conduct Butcher Yield Tests","Demonstrate Mise En Place Techniques","Demonstrate proficiency in knife skills","Demonstrate proper food handling techniques regarding meat fabrication practices","Evaluate aging of meats: wet-aging versus dry-aging","Evaluate various meat cutting equipment used","Examine the concept of sustainability in the food service industry","Explore quality grades/yields/ & user specifications","Explore sustainable food production methods","Explore various trends in restaurant meat consumption","Identify good personnel hygiene practices related to food safety","Identify recipe components","Perform basic fabrication tasks & techniques with a variety meats and poultry","Prepare various cuts for grilling/roasting/braising/ stewing & sauté"]}