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Principles of Vegetables, Fruit, and Farinaceous Product CCSP-2020

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Gain an understanding of fresh produce including fruit, vegetables, potatoes and farinaceous products and how they are used in the culinary kitchen. Learn the various preparation, cooking methods and storage procedures for these products as well as proper presentation techniques.
Course Value: Session 2 Course 3 of Certified Culinary Scientist Preparation
Learning Manager/Instructor:
Joerg Soltermann
Phone: 902-894-6813
Email: jsoltermann@hollandcollege.com
Office: Rm. 813 Tourism and Culinary Centre
Culinary Institute of Canada
Holland College

Pre-requisite(s):
Culinary Arts Fundamentals CCSP-1000
Principles of Nutrition and Food Safety CCSP-1010
Fundamentals of Protein: Meat, Poultry, Fish, Shellfish and Other CCSP-1020

Co-requisites:
CCSP-2000 Soups Stocks Sauces and Regional and World Cuisine
CCSP-2010 Pastry Fundamentals and Dairy Products

Resources:

On Cooking: A Textbook of Culinary Fundamentals (Labensky, Hause, Martel) Fifth edition update
Publisher: Pearson
Below are the links where you can order the book online:
Canadian Residents should go to http://www.mypearsonstore.ca/ ISBN 0133829170
US Residents should go to http://www.mypearsonstore.com/ ISBN 0133829170

Materials/Supplies/Technology:
Grade Scheme: 60%
Course Delivery Mode: Distance and face to face

Learning Outcomes and Competencies:

  1. Demonstrate an understanding of vegetables and their use in the kitchen.
    • Describe the characteristics of the nine categories of vegetables.
    • Explain why some fruit is often labeled as vegetables.
    • Match the appropriate preparation/cooking/holding/ and presentation options to vegetables.
    • Explain the Scoville heat unit.
    • Identify purchasing and storage requirements for vegetables (fresh and preserved).
    • Explain how acid/alkali reactions affect vegetables.
    • Identify basic cooking methods for vegetables.
  2. Demonstrate an understanding of potatoes, grains and pasta and their use in the kitchen.
    • Identify commonly used varieties of potatoes.
    • Identify basic cooking methods of potatoes.
    • Explain the purchasing and storage requirements for potatoes and pasta.
    • Identify the parts of a grain kernel.
    • Explain the methods of grinding grains.
    • Identify temperature safety requirements when using grains or potatoes in food service.
    • Identify various cuts of pasta.
    • Describe the best methods to prepare both fresh and frozen pasta.
    • Explain the required steps to produce fresh pasta.
  3. Demonstrate an understanding of fruit and their use in the kitchen.
    • Identify various fruit and their nutritional benefits.
    • Explain the requirements for purchasing and storing fresh fruit.
    • Explain the options for preparing and presenting of various fruit.
    • Describe the stages for ripening fruit including the effect on the sensory properties of the fruit.
    • Identify which parts of various fruit are edible.
    • Explain the terms hybrid heirloom and variety.
    • Explain the term acidulation as it applies to fruit.
    • Explain the benefits of various processing methods of fruit (canned, frozen, preserved, dried).
    • Explain how storage temperatures affect fruit respiration rates.
  4. Describe proper product presentation techniques.
    • Explain cutting and molding as they pertain to food preparation for proper plate presentation.
    • Explain how to choose plates (e.g. sizes, shapes, colors and patterns) for properly presenting food.
    • Explain how to place food on plates (e.g. shapes, colors, textures and arrangements) for the best presentation.
    • Explain how to decorate plates through dusting, herbs/greens and sauces.

Course Delivery Plan
Week 1: Identifying various vegetables and their respective categories. Discuss purchasing storage and preparation techniques. Disseminate various cooking methods and poplar classics

Week 2: Explore potato and grains and how to use them in the foodservice environment. Classical potato preparations and farinaceous cookery

Week 3: Identifying various fruits and their respective categories. Discuss purchasing storage and preparation techniques. Disseminate various cooking methods and other applications

Week 4: Discuss basic principles of plate presentations. Match correct serving vessels for appropriate dishes

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

Assessment Plan:

Date Due

See Calendar

Assessment

Value

Assessment Category

TQA = Test, Quizzes and Assignments

Outcomes Assessed

Outlined week to week See SAM

Week 1

Forum

2.5

Discussion Forum

 

Week 2

Forum

2.5

Discussion Forum

 

Week 3

Forum

2.5

Discussion Forum

 

Week 4

Forum

2.5

Discussion Forum

 

Week 1

Veg. Quiz

3.3

TQA

 

Week 1

Veg Test

3.3

TQA

 

Week 2

Potato Quiz

3.3

TQA

 

Week 2

Grain Quiz

3.3

TQA

 

Week 2

Farinaceous T

3.3

TQA

 

Week 3

Fruit Quiz

3.3

TQA

 

Week 3

Fruit Test

3.3

TQA

 

Week 4

Plating Assign

3.3

TQA

 

Week 4

Presentation Test

3.3

TQA

 

 

 

 

 

 

Weel 4

Final Exam

30

Final Exam

 

 

 

 

 

 

TBA

Practicum

30

Practicum

 

Institution/Department Policies:
Academic Dishonesty: Ethical behavior is expected throughout this course.
Attendance: Comply with discussion requirements. Must attend Face to Face practicum.
Accepting Student Work: All assignments must be submitted by posted due dates.
Lateness of/Missed Assignments/Tests: Late assignments will be accepted up to three additional days with a 10% reduction per day. Instructor must be informed if an assignment will be submitted late.

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