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Principles of Nutrition and Food Safety CCSP-1010

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Study the function of nutrients, a balanced diet and healthy cooking, and allergens and nutritional trends. Examine the challenges food service providers experience when implementing and maintaining standards of high food safety in compliance with regulations. Learn about food-borne illnesses, how and why they occur, and the food safety practices that must be implemented to reduce risk.Course Value:  Session 1 Course 2 of Certified Culinary Scientist Preparation
Learning Manager / Instructor:  Joerg Soltermann

Course Cost: $1680.00+HST

Co-requisites: 
CCSP-1000 Culinary Arts Fundamentals
CCSP-1020 Fundamentals of Protein: Meat, Poultry, Fish, Shellfish and Other

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

Learning Outcomes and Competencies: 

  1. Demonstrate an understanding of food allergens.
    1.1   List the top eight commonly recognized food allergens as listed by the FDA.
    1.2  Discuss why knowledge of allergens is critical.
    1.3  Name several grains can be eaten by someone who cannot consume gluten explaining why they can be tolerated.
  2. Demonstrate an understanding of carbohydrates including vegetables, fruits, cereals, and grains.
    2.1  Characterize the benefits which the two essential nutrients found in carbohydrates provide the body.
    2.2  List the components that make up a carbohydrate.
    2.3  Identify the difference between simple and complex carbohydrates with examples.
    2.4  Explain why dietary fiber is a unique carbohydrate.
    2.5  Outline difference between two types of dietary fiber.
  1. Demonstrate knowledge of nutrition trends.
    3.1  Identify food nutrition trends that affect food service.
    3.2  Discuss consumer concerns as related to the nutritional content of various foods.
    3.3  List six categories of nutrients.
    3.4  Describe interplay of various nutrients as it relates to function.
    3.5  Explain the different parts of a nutritional label.
  1. Demonstrate an understanding of general nutrition enrichment and essential nutrients.
    4.1  List the two vitamins often used to enrich dairy products.
    4.2  Describe essential nutrients (carbohydrates, lipids, vitamins, minerals, water & phytochemicals)
    4.3  Define: calorie, carbohydrate, lipids and protein.
    4.4  Calculate fat, carbohydrate and protein calories.
    4.5  Name three energy components of essential nutrients.
    4.6  Specify the function, source and technique for nutrient retention of the various vitamins.
    4.7  Specify the function and source of various minerals.
    4.8  Describe the body’s need and use of water.
    4.9  Explain the value of phytochemicals as related to disease prevention and the healthy maintenance of the human body.
    4.10  Explain how hydrogenation can affect the various physical properties of oil.
    4.11  Define the terms flavonoids and antioxidants.
  1. Demonstrate an understanding of the healthy eating including health recommendations, ingredient substitutions and alternatives.
    5.1  Define “ingredient substitution” as related to diet.
    5.2  Explain the difference between ingredient “substitution” and “alternative’
    5.3  Apply the terms “reduce”, “replace”, and “eliminate” when modifying recipe ingredients for nutritional needs.
    5.4  Describe appropriate use of the various sugar, salt and fat substitutes available in the marketplace.
    5.5  Describe how nutrient requirements are established.
    5.6  Interpret nutritional labels on packaging.
  1. Demonstrate an understanding of Food Chemistry and Microbiology.
    6.1  Describe different types of bacteria.
    6.2  Define putrefactives and explain how “pathogenic” and “reproduction time phases” relate to the term.
    6.3  Describe different types of intoxications and infections.
    6.4  Describe viruses and their forms, and how they differ from bacteria.
  1. Demonstrate an understanding of Food Safety and Sanitation as they relate to biological, chemical and physical contaminants.
    7.1  Describe terms biological hazard, chemical hazard and physical hazard.
    7.2  Describe the names, forms, common sources and prevention of different types of bacterial illnesses.
    7.3  Describe several types of potentially hazardous foods.
    7.4  Identify chemical contaminants.
    7.5  Describe how to prevent chemical contamination.
  1. Demonstrate an understanding of Food Safety and Sanitation as they relate to HACCP.
    8.1  Define HACCP.
    8.2  Describe HACCP systems.
    8.3  Explain “HACCP flow” as it relates to recipes.
    8.4  Describe different aspects of the “Time and Temperature” principle including: a) Danger zone, b) “Hot Foods Hot/Cold Foods Cold”, c) Temperature in order to kill bacteria, d) Lag and log phase, e) Thawing foods, f) Reheating or cooling foods, g) Recommended internal temperatures of final cooked stage, h) pH and its affects in aerobic atmosphere, i) Anaerobic atmosphere k. Facultative atmosphere Preventing Food Borne Illness.
  1. Demonstrate an understanding of Food Safety and Sanitation as they relate to preventing food borne illness.
    9.1  Describe cross contamination and state its causes and effects.
    9.2  Describe proper hand washing procedures.
    9.3  Describe the difference between “clean” and “sanitary” and how they relate to ware washing.
    9.4  Describe and list “safe worker practices” related to working in a kitchen.
    9.5  Define parasites and describe how the following parasites affect people and food: Trichinosis, Anisakiasis and Cyclospora.
  1. Demonstrate an understanding of government food regulations.
    10.1  Identify the U.S. government agency responsible for general nutrition guidelines.
    10.2  Identify various acronyms (USDA, FDA, etc.) for the various federal government groups responsible for health recommendations/food safety guidelines.
    10.3  Name the federal agency which regulates authorized health claims (e.g. low fat, lean, good source).
    10.4  Differentiate between the various federal health organizations that publish recommended dietary needs.
    10.5  Define the acronyms EAR, RDA, UL and AL as they relate to nutrition.
    10.6  Identify various acronyms (USDA, FDA, etc.) for the various federal government groups responsible for health recommendations/food safety guidelines.

Course Delivery Plan
Week 1: Focus on general nutrition. We will cover the essential and non- essential nutrients in food.
Week 2: Addresses the issue of substitution and alternative ingredient use. We will explore the concept of “reduce”, “replace” and “eliminate” when modifying recipes to make them healthier. You will also gain an understanding of which agencies are responsible for setting nutritional guidelines and standards.
Week 3: Focus on carbohydrates and learn why they are so important to our diet. We will look at the eight allergens that are responsible for most food allergies to the general public. Through your reading and research you will also see the theme of nutritional trends emerge.
Week 4: The importance of food safety knowledge for culinary professionals. We will touch on the basic knowledge of microbiology, the various elements that can cause food borne diseases and the tools required to maintain a food safe food production environment.
Week 5: The importance of food safety knowledge for culinary professionals. We will focus on chemical contaminants and common parasites and how to prevent and control them. We will learn about the HACCP system and how it plays a role to ensure food production is safe. We will touch on the issue of good food worker practices to prevent food borne illness.

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

 

 

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