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:   Food Preparation Theory

 Title Abbreviation:   FOOD PREPARATION THEORY

 Department:    CUL

 Course #:    174

 Credits:    3

 Variable:     No

 IUs:    3

 CIP:    120503

 EPC:    850

 REV:    2019


 Course Description  

Theory of basic food preparation techniques including cooking applications, use of tools and equipment, kitchen staples, stocks, sauces, soups and salads. Introduction to culinary history, professionalism, safety, sanitation and food presentation.

 Prerequisite  

Prerequisite: CUL 164.

Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 33

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
N/A

Learning Outcomes

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

  1. Identify basic culinary tools, equipment and cooking principles and their uses.
  2. Identify the basic techniques for the preparation of and the theory behind the use of stocks, sauces and soups.
  3. Demonstrate the ability to reseach information on assigned culinary topics and present in both written and oral formats.
  4. Demonstrate an understanding of culinary history.
  5. Identify the types of food service menus and how they are developed.
  6. Demonstrate an understanding of the structure and use of recipes.

General Education Learning Values & Outcomes

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

Course Contents

  1. Tools and equipment.
  2. Basic cooking principles.
  3. Stocks and sauces.
  4. Soups.
  5. The menu.
  6. The food industry.