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Plants for People: Beverage Crops
TPSS 120B
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| Course Alpha |
odd numbered years, 1 credit
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Goals and Objectives
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To develop an understanding of the importance of the major beverage crops in the world economy, their cultural and social significance, history, production, processing, marketing and consumption.
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Student Learning Outcomes
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- Recognize the major beverage crops as whole plant and part used to prepare beverages and how they taste.
- Know origin and production areas in today’s world of important beverage crops.
- Know the basic production practices for important beverage crops.
- Understand the proper stage of maturity, harvesting and processing, and know how to prepare plant-based beverages.
- Know how to evaluate the organoleptic characteristics of these beverages.
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Texts
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None
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Films/Videotapes
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None
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Beverage tasting:
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Every session
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Grading
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| Attendance |
15% |
| Quiz zes |
50% |
| Final Exam |
35% |
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Course Organization
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| Schedule |
- Class photo, Introduction
- Temperate Fruit & vegetable discussion and tasting
- Tropical Fruit discussion and tasting
- Smoothies- theory & practice
- 10-MIN. QUIZ Kava –history and origin
- Kava –growing, processing, tasting
- 10-min. QUIZ Cacao history, origin, production
- Cacao processing, tasting
- Chocolate making and tasting
- 10-MIN. QUIZ Coffee- history and origin
- Coffee- growing
- Coffee- harvesting, processing, roasting and tasting
- 10-MIN. QUIZ Tea history, processing, tasting
- Herbal teas, sources and tasting
- 10-MIN. QUIZ Fermented grains
- Fermented fruit and distillation
- Final exam
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Detailed Schedule
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Theme
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Activities
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Lectures
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Intro
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Photo, student expectations , taste bitter, sweet, acid, salt
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Intro
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Temperate fruit and veg. Juices discussion/tasting
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Taste tomato, cranberry purchased juice
apple, 2 vars juiced, sweet and sparking cider, hard cider
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Lect. on history, production stats, and uses. Various forms to taste
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Tropical and subtropical juice discussion and tasting
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Taste orange juices, guava, pineapple
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Lect. on history, production stats, and uses. Fresh squeeze, frozen concentrate, canned, chilled from conc., chilled not from conc.
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Smoothie
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Taste two banana smoothie recipes
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Lect. on history, theory, and practice
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Kava –history and origin
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QUIZ 1, Taste fresh kava – ‘Mahakea’
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Lect. – history, physiology
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Kava –growing, processing, tasting
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Taste dry kava – ‘Mahakea’
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Lect. - production processing, future
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Cacao history and origin
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QUIZ 2, Taste Mayan drink, hot chocolate,
Break pod, start ferment
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Lect. on history & production of cacao
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Cacao production and processing
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Roast and Taste generic cocoa nibs and milk vs dark chocolate
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Lect.- processing
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Chocolate making, tasting
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Taste different origin chocolate, roast, grind taste cocoa mass of initial cacao
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Lect.- on chocolate making
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Coffee- history and origin
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QUIZ 3,
Start wet and dry process
Taste final chocolate
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Lect.- history, origin,
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Coffee -growing and processing
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Dry mill and Roast
Use press pot vs. drp, coffees
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Lect.- growing, ,
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Coffee -roasting and tasting
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Taste processing
Taste roasting level
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Lect.- harvesting, processing, roasting and tasting
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Tea history and origin
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Quiz 4, Taste English, Chinese, Japanese style teas
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Lect.- history and production
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Herbal teas
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Taste Herbals
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Lect. on production and processing herbals
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Fermented fruit juices
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QUIZ 5, Taste non-alcoholic red & white
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Lect. on grape production, wine making, distillation
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Fermented grains and distillation
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Demo beer making Taste 2 beers
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Lect. grain, hop growing
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Final Exam
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Faculty
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H. Skip Bittenbender
Office Hour: 2-3 pm M-TH, or appointment
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Last updated on 2/13/2009
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