🐔🔪🍗 Learn professional poultry skills while mastering chicken fabrication, knife techniques, and food safety practices!

Students will learn:✅ The anatomy and structure of a whole chicken✅ How to safely fabricate a chicken into individual cuts✅ Proper knife skills and poultry handling techniques✅ Food safety and sanitation practices when working with raw poultry✅ The differences between breasts, thighs, wings, drumsticks, and other cuts✅ How fabrication impacts food cost, portioning, and menu planning

Students gain hands-on experience breaking down whole chickens while developing confidence with knives, food safety, and professional culinary techniques used in commercial kitchens.

Perfect for Culinary Arts, FCS, homeschool programs, life skills classes, culinary pathways, and career technical education programs.

✨ Includes editable Google Slides, printable worksheets, attendance questions, cooking show viewing questions, interactive activities, poultry identification lessons, knife skills practice, and hands-on culinary labs.

👩‍🍳 Classroom-tested with 150+ teen chefs and designed to combine knife skills, food safety, culinary techniques, food science, and real-world kitchen applications in one engaging unit.