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:   Introduction to Food Preparation

 Title Abbreviation:   INTRO/FOOD PREPARATION

 Department:    CUL

 Course #:    170

 Credits:    1

 Variable:     No

 IUs:    1

 CIP:    120503

 EPC:    850

 REV:    2018

 Course Description  

Introduction to kitchen principles. Orientation of equipment safety, sanitation, and the care and use of tools in the professional kitchen.



Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 11

Lab: 0

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree, 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. Perform basic knife skills.
  2. Properly label and store food items.
  3. Understand and apply kitchen saftey.
  4. Identify culinary tools.
  5. Understand and perform a kitchen safety checklist.
  6. Properly use and clean culinary equipment.
  7. Outline the organization, structure and functional area in various hospitality organizations as a perspective for later courses in menu planning, purchasing, food production and service, food and beverage controls, management, etc.
  8. Perform basic mise en place skills.

General Education Learning Values & Outcomes

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

10. Technology

Definition: Understanding the role of technology in society and using technology appropriately and effectively.

Outcomes: Students will be able to . . .
10.1 Demonstrate an understanding of the development and impact of technology in human experience (history, global, and local).

Course Contents

  1. Professionalism.
  2. Food, safety and sanitation.
  3. Tools and equipment.
  4. Knife skills.
  5. Basic Mise en Place in a professional kitchen.