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:   International Cuisines

 Title Abbreviation:   INTERNATIONAL CUISINES

 Department:    CUL

 Course #:    241

 Credits:    10

 Variable:     No

 IUs:    15

 CIP:    120503

 EPC:    850

 REV:    2021


 Course Description  

International Cuisine Ala carte cookery. Student operated restaurant. Overview of all roles and responsibilities in the restaurant and personnel and professionalism.

 Prerequisite  

Prerequisite: CUL 185 with a "C" or higher.

Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 0

Lab: 220

Other: 0

Systems: 0

Clinical: 0


Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree  

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. Develop accurate mise en place sheets.
  2. Document challenges and success in a weekly portfolio.
  3. Cost out menus.
  4. Design menu items with an appropriate theme.
  5. Demonstrate industry standard mise en place for all restaurant stations.
  6. Practice proper management skills and communication with team members.
  7. Practice sales techniques, including suggestive selling.
  8. Demonstrate industry standard speed in all restaurant stations.
  9. Adapt recipes from menu items for restaurant service.
  10. Identify products to Purchase for a menu.
  11. Receive and properly store products that were identified for purchase.
  12. PROGRAM OUTCOME: Explain and apply safety and sanitation.
  13. PROGRAM OUTCOME: Identify and demonstrate best dining room service procedures.

General Education Learning Values & Outcomes

Revised August 2018 and affects outlines for 2019 and later.

Integrate

Definition: Apply knowledge, skills, and methodologies from multiple disciplines.

Engage

Definition: Interact with humans and the environment informed by an understanding of equity.

Course Contents

  1. Mise en Place for various food service stations and positions.
  2. Industry speed skills
  3. Ethnic soups.
  4. Charcuterie.
  5. Hors d�oeuvers.
  6. Sous vide.
  7. Molecular cooking; spherification.
  8. Menu development & cost awareness.