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 Cold Kitchen

 Title Abbreviation:   COLD KITCHEN

 Department:    CUL

 Course #:    173

 Credits:    3

 Variable:     No

 IUs:    4.5

 CIP:    120503

 EPC:    850

 REV:    2021


 Course Description  

Study and preparation of salads, salad dressings sandwiches, appetizers, dips, spreads and cured meats.

 Prerequisite  

Prerequisite: CUL 165 with a "C" or higher.

Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 0

Lab: 66

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 tools and equipment used in Gard� Manger.
  2. Identify, produce and evaluate vinaigrettes, emulsified dressings and dips.
  3. List and produce a variety of salads including green salads, composed salads and bound salads.
  4. Demonstrate basic meat grinding curing applications.
  5. Properly prepare various hot and cold appetizers.
  6. Demonstrate proper knife skills, hand tool and equipment operation.
  7. Develop accurate mise en place sheets and apply in daily lab.
  8. Follow and convert a standard recipe.
  9. Demonstrate buffet and grab and go presentation techniques.
  10. PROGRAM OUTCOME: Explain and apply safety and sanitation procedures in compliance with national standards.
  11. PROGRAM OUTCOME: Demonstrate and assess fundamental techniques, knife skills, sustainable practices and cooking procedures.

General Education Learning Values & Outcomes

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

Course Contents

  1. Knife skills.
  2. Salads and salad dressings.
  3. Pasta and grain cookery.
  4. Cold foods presentation, i.e. platters, trays, bowls, and containers.
  5. Introduction to basic garnishes.
  6. Introduction to basic pantry equipment to include the slice robot coupe and mandolin.
  7. Basic Gard� Manger techniques.
  8. Meat curing applications / basic grind sausage.