Fundamentals of Food Preparation Course Outline PDF

# THE COUNCIL OF COMMUNITY COLLEGES OF JAMAICA ## Fundamentals of Food Preparation (FBEV1102) - **Course Code:** FBEV1102 - **Credits:** 6 - **Contact Hours:** 180 (45 hours theory and 135 hours practical) - **Pre-requisite(s):** None - **Co-requisite(s):** None - **Semester:** ### Course Descri...

# THE COUNCIL OF COMMUNITY COLLEGES OF JAMAICA ## Fundamentals of Food Preparation (FBEV1102) - **Course Code:** FBEV1102 - **Credits:** 6 - **Contact Hours:** 180 (45 hours theory and 135 hours practical) - **Pre-requisite(s):** None - **Co-requisite(s):** None - **Semester:** ### Course Description: This course aims to introduce the fundamental principles of food preparation and presentation. ### Course Outcomes: Upon successful completion of this course, learners will be able to: 1. apply the principles underlying the preparation of food in the Food Service Industry 2. demonstrate an understanding for the activities involved in mise en place and garnishing 3. explain the use and care of small and large equipment used in preparing food ## UNIT I – Introduction to Food Preparation (3 hours) ### Learner Outcomes: Upon successful completion of this unit, learners will be able to: 1. outline the importance of mise en place as it relates to food preparationidentify equipment and utensils for food preparation 2. explain the use and care of small and large equipment 3. apply the necessary skills in the preparation and use of garnishing in the presentation of attractive dishes ### Content: 1. Mise en place, Vegetable cuts (julienned, batonnet, etc.) 2. Assembling and measuring ingredients 3. Kitchen tools 4. Preparing equipment 5. Types of garnishes and plate presentation ## UNIT II – Basic Cooking Principles (6 hours) ### Learner Outcomes: Upon successful completion of this unit, learners will be able to: 1. explain the effect that heat has on the main components of food 2. describe the three methods of heat transfer 3. list three factors that affect cooking times 4. differentiate between dry and moist heat cooking methods ### Content: 1. **Effects of heat on food:** - Conduction - Convection - Radiation 2. Factors that affect cooking time 3. Methods of heat transfer 4. Methods of cooking ## UNIT III – Breakfast Cookery (6 hours) ### Learner Outcomes: Upon successful completion of this unit, learners will be able to: 1. identify at least two (2) types of breakfast 2. list main ingredients for breakfast production 3. examine the principles involved in breakfast preparation 4. discuss general cooking principles of eggs ### Content: 1. Types of breakfast (American, Continental, Jamaican etc.) 2. Use and importance of ingredients in breakfast production - Eggs - Dairy products - Bread - Batters - Cereals - Other breakfast meats 3. General cooking principles of eggs - Coagulation - Sulfur - Foams 4. Cooking methods used for cooking eggs. ## UNIT IV– Vegetables and Fruits, Salads, and Salad Dressings (9 hours) ### Learner Outcomes: Upon successful completion of this unit, learners will be able to: 1. examine the factors that impact the quality of various vegetables during preparation. 2. scrutinize the factors that impact the quality of various fruits during preparation. 3. explain the principles involved in the handling, storing and preparation of fruits and vegetables. 4. list the classification of salads (according to ingredients and function in the meal) 5. distinguish among the parts of a salad 6. describe the various types of salad 7. outline the guidelines for preparing and presenting salads 8. define term salad dressing 9. differentiate between the various types of salad dressingoutline the principles involved in the preparation of salad dressings ### Content: 1. Types of fruits and vegetables 2. Factors that impact the quality of fruits and vegetables during preparation - Pigments (reaction to acid and alkaline) - Texture - Colour - Flavour 3. Classification of salad - Ingredients (green, cooked, bound, gelatin, composed, fruits and combination) - Functions in the meals: (appetizer, accompaniment, main course, dessert, separate course) 4. Salad Ingredients (Classification of vegetables and fruits) 5. Selection and preparation of fruits and vegetables 6. Handling and storage of fruits and vegetables 7. Parts of a salad (body, base, garnish). 8. Guidelines for preparing and presenting salad (height, colour, unity, garnishing and dressing) 9. Salad dressings: - Ingredients - Types of salad dressing (emulsions in salad dressing, oil and vinegar dressings, emulsified dressings, other dressings) ## UNIT V – Stocks and Soups (3 hours) ### Learner Outcomes: Upon successful completion of this unit, learners will be able to: 1. define stock 2. differentiate between the various types of stock 3. examine the ingredients involved in the preparation of stock 4. explain the procedures for making stocks (white, brown, fish and vegetables) 5. define soup 6. outline the classification of soups 7. describe the various types of soups 8. determine the various types of garnishes and accompaniments used in the service of soups ### Content: #### Stock 1. Definition 2. Types 3. Ingredients 4. Procedures #### Soup 1. Definition 2. Classification of soups - Clear Soups - Broth - Vegetable soup - Consommé - Thick Soups - Cream - Purees - Bisques - Potage - Chowders 3. Specialty soups and national soup 4. Procedure for making the various soups 5. Garnishes and accompaniments 6. Service of soups ## UNIT VI – Sauces (3 hours) ### Learner Outcomes: Upon successful completion of this unit, learners will be able to: 1. define sauce 2. outline the functions of sauces 3. distinguish among the mother/leading sauces and their derivatives 4. explain the structure of sauces 5. assess the quality standard of a well-made sauce 6. develop an understanding of finishing techniques in sauce making ### Content: 1. Definition 2. Classification (white, blond, red, yellow, brown) 3. Functions 4. Structure: (liquid, thickening agent seasonings and flavorings) 5. Standard for quality 6. Finishing techniques ## UNIT VII – Potatoes, Pasta, Legumes and Grains (Starches) (3 hours) ### Learner Outcomes: Upon successful completion of this unit, learners will be able to: 1. define pasta, potatoes, and rice 2. describe the types of pasta, potatoes and rice used in food preparation 3. explain the cooking methods used for making pasta, potatoes and rice dishes 4. distinguish between the major types of potatoes and the best uses of each 5. examine the major types and characteristics of rice 6. develop an understanding of the principles involved in the selection, preparation and cooking of potatoes, pastas, and rice ### Content: 1. Pasta: - Definition - Types of pasta (shapes) - Use of pasta - Cooking pasta - Suitable sauces 2. Potatoes: - Types and variety of potatoes e.g. waxy, mealy - Checking for quality - Handling and storage 3. Rice and legumes - Types and characteristics of rice and legumes - Cooking methods- rice and legumes ## UNIT VIII– Fish and Shellfish Cookery (3 hours) ### Learner Outcomes: Upon successful completion of this unit, learners will be able to: 1. state the classification of fish and shellfish 2. distinguish among the market forms of fish and shellfish 3. discuss the composition and structure of fish and shellfish 4. explain the suitable methods for cooking shellfish, fat and lean fish 5. elaborate on the guidelines for purchasing, handling and storing of fish and shellfish ### Content: 1. Classification 2. Market forms 3. Guidelines for purchasing 4. Suitable methods of cooking fat and lean fish and shellfish 5. Handling and storage (fresh, frozen, cured, canned) ## UNIT IX – Poultry Cookery (3 hours) ### Learner Outcomes: Upon successful completion of this unit, learners will be able to: 1. show an understanding of the structure and composition poultry 2. differentiate between light and dark meat 3. discuss the classification of poultry 4. distinguish among the market forms of poultry 5. outline the factors to consider when inspecting and grading poultry 6. describe suitable methods of cooking poultry 7. critique the methods used to determine doneness in poultry 8. examine the guidelines for handling and storing poultry ### Content: 1. Composition and structure 2. Maturity and tenderness 3. Classification and market forms 4. Inspection and grading 5. Handling and storing poultry 6. Methods of cooking 7. Understanding doneness ## UNIT X – Meat Cookery – Beef and Pork (3 hours) ### Learner Outcomes: Upon successful completion of this unit, learners will be able to: 1. explain the structure and composition of meat 2. outline the factors to consider in the inspection and grading of meat 3. differentiate among the primal cuts and their suitable cooking methods 4. discuss the methods used to determine doneness in meat 5. examine the guidelines for storing meat ### Content: 1. Structure and Composition 2. Inspection and grading 3. Aging (wet and dry) 4. Primal cuts of meat and suitable methods of cooking 5. Understanding doneness 6. Storage of meat ## METHODS OF DELIVERY: 1. Lectures 2. Video Presentation 3. Field trips 4. Discussions ## METHODS OF ASSESSMENT AND EVALUATION: 1. **Course work** (40%) - External-CCCJ (1 piece) (20%) - Internal (TBD) (20%) 2. **Final examination (2 hours)** (60%) - 20 MCQ questions - 2 essays type questions ## RESOURCE MATERIAL: ### Prescribed: - Gisslen, W. (2010). *Professional Cooking* (8thed.). New Jersey, NJ: Wiley. - Haines, G. R. (2006). *Food Preparation*. Orland Park, IL: Amer Technical. - Labensky, S. R., Hause, A. M., & Martel, P. A. (2012). *On cooking: A textbook of culinary fundamentals* (8th ed.). Upper Saddle River, NJ: Prentice Hall. ### Recommended: - Fairchild, B. (2006). *The Bon Appétit Cookbook*. New Jersey,NJ: Wiley. ### Websites: - EBSCOhost database- https://www.ebscohost.com/ - Springer E-Books- http://link.springer.com/