Online and Distance Education

Introduction to Animal Products (ASCI 210) Offered each semester
Gain knowledge of edible animal products with particular emphasis on meat products from livestock and poultry. This course includes all aspects of the meat industry from harvest to consumption. Methods of harvest and fabrication, conversion of muscle to meat, processing techniques, preservation and storage, and consumer-related topics will be discussed and demonstrated.

 Meat Specifications and Procurement (ASCI/NUTR 213) Offered each semester
This course is designed to develop expertise in how to select and purchase meat for the hotel, restaurant and institutional industry and the retail market. This is a course for students with an interest in a career in Culinary Science, Meat Science and/or Dietetics.
Upon completion of the course, students will be able to specify cuts of beef, pork, lamb and poultry that support the foodservice organizations “7” goals in menu development, meat preparation and financial management and fulfill guests “7” nutritional and dining expectations.

Fresh Meats (ASCI 310) Offered each Fall
Understand the chemical and physical properties of fresh meat and the factors affecting palatability attributes. The meat properties of color, flavor, tenderness, and aroma will be examined. Methods to improve palatability will be explored as well as methods to evaluate it.
Upon completion of the course, students will understand fresh meat quality characteristics, be able to describe domestic and international economic forces and issues that influence meat pricing structures and apply basic principles of fresh meat fabrication for culinary/restaurant settings.

Food Service Applications (NUTR/ASCI 343) Offered each Spring
This course will examine the principles of meat cookery. Emphasis will be placed on the changes in meat properties during preparation and cookery by various methods. Food service issues such as cost analysis, cook yields, and plate presentation will be covered. Methods of flavor enhancement such as the use of marination and sauces will be discussed. International methods of meat cookery will be explored.
Upon completion of the course, students will be able to integrate culinary and food science principles in the creation of new center of the plate meat concepts, appropriate to the restaurant “7”s organizational goals, the market segment and consumer needs.

Processed and Value Added Meats (ASCI 410) Offered each Spring
This course will examine the science and technology in fabrication, processing, preservation, sanitation, and utilization of processed and value-added meat products. Techniques and methods for improving meat products and ways to develop unique products will be taught.
Upon completion of this course, students will be able to apply advanced meat processing technologies in the development of new processed meat concepts to meet culinary/restaurant needs.

HACCP & Food Safety Systems for Processors (ASCI 411) Offered each Fall
Food safety and sanitation of meat processing and preparation facilities are the basis of this course. This will include principles of food safety and sanitation. Students will gain an understanding of the Hazard Analysis Critical Control Point (HACCP), SOP’s and SSOP’s program. Risk assessment will also be discussed.
Upon completion of this course, students will be able to develop HACCP (Hazard Analysis Critical Control Points) plans that address food safety issues in the meat and foodservice industry facilities.
For additional information, visit the program Web site at http://mcp.unl.edu/culinology/.