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Fundamentals of Protein: Meat, Poultry, Fish, Shellfish and Other CCSP-1020

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Develop an understanding of the composition of various types of animal and plant based protein. Learn the techniques of fundamental butchery for meat and seafood, including how to break down carcasses into various primal, sub primal and fabricated cuts, and how to fabricate fish and shellfish. Explore protein preparation and cooking concepts.Course Value:  Session 1 Course 3 of Certified Culinary Scientist Preparation
Learning Manager / Instructor:  Joerg Soltermann

Grade Scheme:  60% passing grade
Course Delivery Mode: Distance and face to face
Duration: 20 hours

Course Cost: $1640.00 +HST

Co-requisites:
CCSP-1000 Culinary Arts Fundamentals
CCSP-1010 Principles of Nutrition and Food Safety

Resources:

On Cooking: A Textbook of Culinary Fundamentals  (Labensky, Hause, Martel) Fifth edition update. Publisher: Pearson. Please order On Cooking Update Plus MyCulinaryLab with Pearson eText — Access Card Package, 5th Edition

You can order the book online:
Canadian Residents should go to hmypearsonstore.ca/ ISBN 0133829170
US Residents should go to mypearsonstore.com/ ISBN 0133829170

Grade Scheme:  60%
Course Delivery Mode:  Distance and face to face

Learning Outcomes and Competencies: 

  1. Demonstrate an understanding of proteins including beef, veal, lamb, pork and game.
    1.1  Match cuts of meat to the various animal sources.
    1.2  Recognize basic cooking methods for meat.
    1.3  Review the composition of different cuts of meat.
    1.4  Describe the benefits of marination in preparation of meats.
    1.5  Describe common methods for smoking meats.
  1. Demonstrate an understanding of meat composition and butchering.
    2.1  Identify structure and muscle composition of various meats.
    2.2  Describe the primal, sub-primal and fabricated cuts of meat.
    2.3  Describe various aging methods for meat.
    2.4  Recognize purchasing/storage requirements for meats.
    2.5  State safe serving temperatures for all meats.
    2.6  Explain the Millard reaction.
  1. Demonstrate knowledge of poultry including chicken, duck, goose, guinea, pigeon, turkey and game.
    3.1  Identify the various classes of poultry.
    3.2  Recognize various cooking methods for poultry.
    3.3  Describe how poultry age affects the choice of cooking method.
    3.4  Describe the benefits of marination in preparation of poultry and game.
    3.5  Identify structure and muscle composition of poultry and game.
    3.6  Label the various cuts of poultry/game.
    3.7  Recognize purchasing/storage requirements for poultry and game.
    3.8  List various procedures to prepare poultry and game for cooking.
    3.9  Recognize various cooking methods for poultry and game.
    3.10  List safe serving temperatures for all poultry and game.
    3.11  Identify various organ meats.
    3.12  Recognize various cooking methods for organ meats.
    3.13  Describe the U.S. grading system for meat and poultry.
  1. Demonstrate an understanding of shellfish and fish.
    4.1  Identify shellfish, fish, mollusk and crustacean categories.
    4.2  Recognize proper purchasing, storage and food safety requirements for shellfish, fish, mollusks and crustaceans.
    4.3  State nutritional aspects of various shellfish, fish, mollusks and crustaceans.
    4.4  Recognize various cooking methods for various shellfish, fish, mollusks and crustaceans.
    4.5  Describe common fabrication methods for shellfish and fish.
  1. Demonstrate an understanding of plant proteins including legumes, soy/soy products, meat analogs, nuts, seeds, nutritional yeast.
    5.1  Explain the range of vegetarian diets.
    5.2  Discuss various motivations for supporting a vegetarian diet.
    5.3  Substitute plant proteins for animal proteins to create balanced diet plan.
    5.4  Describe properties of soybean-based proteins.
    5.5  Recognize cooking methods for soybean-based proteins.
    5.6  Describe the relationship of plant materials and flavorings/herbs & spices to create analogous foods.
    5.7  List vegetarian substitutes for dairy/meat products.
    5.8  Identify a variety of nuts.

Course Delivery Plan

Week 1: Focus on meat protein composition, butchering, aging, grading, purchasing and storing. You will also learn how a beef carcass is broken down into Primal section, Sub-Primal section and fabricated cuts. We will explore different procedures that are applied to meat prior to cooking and what type of cooking methods are suitable for the various primal and sub-primal cuts, taking the amount of connective tissue in various muscles into consideration.

Week 2: Focus on the identification and composition of primal, sub-primal and fabricated cuts of various meats such as veal, lamb, and pork. We also explore basic cooking methods for the various cuts as well as the smoking technique which is popular for pork products.

Week 3: Focus on poultry, game and organ meats. We will examine variety, composition of protein, various cuts, cooking methods, appropriate temperatures and grading.

Week 4: Identifying shellfish, fish, mollusks, and crustaceans. We will learn correct purchasing, storage and food safety requirements. We will also focus on fabrication methods and explore ways to cook this type of protein. Seafood is a very nutritious & lean food, and through correct handling, fabricating and cooking will maintain its nutritional integrity.

Week 5: Focus on none meat proteins and analog foods so important for the vegetarian diet. In particular, we will explore the soya bean protein based foods and ways to substitute dairy and meat products in a vegetarian diet. Identifying nuts is on the menu as well, as they contain a lot of protein and form an important part to of no-meat diet. Of course, we will also discuss ways to prepare them.

Assessment Categories:        
Discussion Forum: 10%
Assignments and Tests: 30%
Final Exam: 30%
Practicum: 30%

140 Weymouth Street  •  Charlottetown, PE  •  Canada  •  C1A 4Z1  •  info@hollandcollege.com  •  1-800-446-5265