Skagit Valley College

Catalog Course Search Details

This course has been changed from the previous catalog, the changed field(s) are highlighted in red:

 Course Title:   The Sustainable Kitchen

 Title Abbreviation:   THE SUSTAINABLE KITCHEN

 Department:    CUL

 Course #:    105

 Credits:    5

 Variable:     No

 IUs:    6.5

 CIP:    120503

 EPC:    850

 REV:    2018

 Course Description  

This is an intensive course for culinary students, “agri-entrepreneurs” and interested food professionals emphasizing first hand farm-to-table experiences. Visit and possibly participate in working facilities that have applied sustainability practices. Includes discussions concerning current food issues such as global hunger, genetically modified foods, and other food supply issues. Culminates in preparing a celebratory dinner using the food products from the visited local food growers, dairy farmers, fisheries and heritage animal ranchers.



Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 22

Lab: 66

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for certificate  

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution Course # Remarks

Learning Outcomes

After completing this course, the student will be able to:

  1. Directly participate in the discussion of, and application of food systems issues and their impact on the culinary kitchen and the market place.
  2. Develop an understanding of food systems sustainability practices and their applications as demonstrated by variety of hands-on experiences with food systems professionals.
  3. Directly participate in the use and preparation of sustainable foods in a commercial kitchen

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

5. Global & Local Awareness & Responsibility

Definition: Understanding the complexity and interdependence of, and stewardship responsibilities to, local and global communities and environments.

Outcomes: Students will be able to . . .
5.1 Understand the impact of their own and other’s actions on local/global communities and environments and how those communities/environments affect them in turn.
5.4 Understand the concept of local/global stewardship, and its ethical components, to communities and environments.

Course Contents

  1. Food systems issues and their impact on the culinary kitchen and the market place.
  2. Food systems sustainability practices and their applications.
  3. Sustainable foods in a commercial kitchen.