The Rocky Mountain Institute of Meat presents Foundations of Meat Fabrication.

This course is State of Colorado accredited and recognized by the American Culinary Federation being accredited for 64 Continuing Education points.

The course is taught by founder, Mark M. DeNittis the Director of Culinary Education/Curriculum of Cook Street School of Culinary Arts. With first-hand experience and recognized as a leading industry expert and authority, DeNittis represents the finest in culinary and meat processing professionalism and education. These high standards are exhibited in all aspects of The Rocky Mountain Institute of Meat programming from start to finish.

Any way you slice it, the program is a professional development opportunity for veteran professionals and beginners alike, providing the understanding, skills, tools and resources necessary to excel in your career.

Program Cost – $2,000

$500. Discount for at least one year Food Industry related experience.

The course runs eight consecutive Mondays 6- 10pm April 1st – May 20th. Covers HACCP, SSOP, Meat Buyers Guide and other common industry purchasing practices and terminology as well covers a variety of common protein information and practical hands on applications.

www.RockyMountainInstituteofMeat.com

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Day 1 HACCP, SSOP, Purchasing, Costs, Yields, Tools

Day 2 Poultry and Poultry Fabrication

Day 3 Beef/Veal Forequarter

Day 4 Beef/Veal Hindquarter

Day 5 Lamb Carcass and other cuts

Day 6 Pork

Day 7 Basic Fresh Sausage

Day 8 Practical Exams and Final Exams

Alumni, such as fellow local Denver Chef, Jon Emanuel (Spring 2011) of Project Angel Heart a Meat-head aficionado has gone beyond utilizing the practice in his Project Angel Heart kitchen he has been facilitating demonstrations/presentations for national conferences. Another alumnus not so local is Chef Phillip Grubisa (Fall 2012) whom flew in from Park City Utah for eight Mondays to complete the course. Since his completion he immediately reached out and connected with local Park City Farms/Ranches to bring in whole animals and put his education into practical application in his role as Chef deCuisine at the Canyons Resort “The Farm Restaurant” signature dining room.

Current Job placement opportunities:

• Anderson Beef
• Tonalis Meats
• Continental Sausage
• Tony’s Markets