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Culinary students practice the art of meat processing

OCB-Culinary-meat-cutting-demo
<p>Oswego County BOCES Culinary Arts student Chealsi Bolster (APW) works alongside professional meat cutter Fritz Hammond during a recent meat processing demonstration in her Career and Technical Education program. Hammond and a fellow meat processing colleague Gary Moss, not pictured, spent a day in the Culinary Arts kitchen talking to students about the meat processing industry and demonstrating the different cuts of meat from a pig’s shoulder, loin, side, and leg region as well as explaining the process of brining, curing, and smoking pork products. In addition Hammond and Moss talked about the importance of safety and shared some techniques that make processing meat more efficient and effective. The Culinary Arts program provides high school students with a solid foundation for food preparation and cooking methods, food-handling techniques, and sanitation procedures. For information about the Culinary Arts program or other Career and Technical Education offerings at Oswego County BOCES, call 315-963-4251 or visit www.OswegoBOCES.org.</p>