Badge Overview

Issued by Milwaukee Area Technical College

Badge 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.

Badge costs can be paid through your tuition. Tuition may be covered by Financial Aid if you are eligible and earn the badge as part of a larger technical diploma or associate degree program.

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

Badge Criteria

Aligned Outcomes

• No aligned outcomes.