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Meat and poultry are valuable — and for many people, favorite — sources of protein and other important nutrients.

They also can be high in fat — adding unhealthy saturated fat and cholesterol to your diet.

Higher-fat meat and poultry also tends to be tastier, and you may be tempted to follow in the footsteps of popular celebrity cooks who use higher-fat meat and poultry to in their recipes.

Before you do, consider this: With a few simple tricks and tips you can have it both ways — taste and health.

When buying ground beef, look for the highest percentage of lean meat — 90 percent or higher is ideal.

Ground poultry can have as much fat as ground beef has, or more, because it often includes dark meat and skin. To make the leanest choice, choose ground breast meat, or look for low-fat ground chicken or turkey.

Dumaguete Academy for Culinary Arts International

Noblefranca Str.
Cor. Rizal Boulevard
Dumaguete City, 6200, Negros Oriental

Mobile: +63-9173009708
Phone: +63 35-4224080

info@daca-international.com
www.daca-international.com

	Meat and Poultry 1
Code:	SC 420
Duration (hours):	30 hours in5 days
Cost:	PHP 2,000 PER DAY

This course provides the students of applying their knowledge of dry and moist heat methods of cooking meat and poultry, including the appropriate sauces, garnishes and accompaniments. Importance is placed on methods of work, preparation, service techniques and the final products as served to the public.

	Meat and Poultry 2
Code:	SC 421
Duration (hours):	30 hours in 5 days
Cost:	PHP 2,000 PER DAY

This course teaches students various methods for preparing meats, poultry, and seafood. Students learn to prepare meats such as beef, veal, lamb, and pork. They also learn of how to prepare poultry such as chicken and turkey. Preparation of fish and shellfish is also taught. Students will practice roasting, baking, broiling, frying, boiling, sauté, and braising. Recipes, seasonings, and servings will also be covered.

	Sausage Production 1
Code:	SC 422
Duration (hours):	12 hours in 2 weekend days
Cost:	PHP 2,500 PER DAY

This course provides an introduction to the principles of meat carcass according to its respective products produce. This will also widen their understanding on the meat processing of “Sausage Making” into different methods of preparation and cooking. It includes the techniques on portioning as well as the proper methods of the sausage shelf life with its emphasis being placed on methods of work and the quality of the finished products. This course will give the Students an overview about sausage
production.

	Sausage Production 2
Code:	SC 423
Duration (hours):	12 hours in 2 weekend days
Cost:	PHP 2,500 PER DAY

This course required the completion of the Sausage Production 1. The students apply moist cooking methods on this course. Also included are the preparation of sausages (cooked sausages like Beer sausage and Bratwurst) and portioning techniques. Emphasis is placed on methods of work and the quality of the finished products.

	Sausage Production 3
Code:	SC 464
Duration (hours):	12 hours in 2 weekend days
Cost:	PHP 2,500 PER DAY

Building on skills acquired in previous two courses, students apply moist cooking methods on this level. Also included are the preparation of sausages (smoked sausages Cervelat sausage and Debreziner) and portioning techniques. Emphasis is placed on methods of work and the quality of the finished products.