Animal proteins are traditionally the star of the show on a main course plate and therefore fabricating and cooking proteins are an essential part of a chefs repertoire.

In this module you will first learn how animal proteins are farmed, then the difference between various animal proteins and the cuts into which they are processed and how to make use of every part of a carcass. 

From there we explore how these cuts respond to various cooking methods and how they were turned into some of the great classics that have withstood the test of time.