Center of the plate proteins are the focus in Kitchen Skills IV. The emphasis on fundamental cooking techniques continues as the student applies these techniques to the preparation of fish, poultry and meat dishes. Proper presentation, degree of doneness, and selection of appropriate cooking techniques for various cuts of meats, fish and poultry are presented. Determining freshness, quality and proper storage techniques in maintaining quality are the primary objectives of this class. The student learns basic butchery and fabrication techniques for seafood, poultry and meat trimming and portioning. Trimming, portioning, limiting waste and understanding yields are an integral part of this class.