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Catalog Course Search Details

 Course Title:   Food Preparation Lab

 Title Abbreviation:   FOOD PREPARATION LAB

 Department:    CAHM

 Course #:    175

 Credits:    10

 Variable:     No

 IUs:    15

 CIP:    n/a

 EPC:    n/a

 REV:    2013


 Course Description  

Introduction to kitchen preparation principles and foundations. Orientation to equipment use, safety and sanitation. Introduction to the care and use of tools in the professional kitchen and to the various cooking methods including moist heat, dry heat, and combination cooking methods. Basic techniques of preparing stocks and sauces; preparation of soups and the use of chef-ready bases and convenience products. Basic cold food preparations including salads, salad dressing and Garde Manger products. Preparation and maintenance of a salad bar and the preparation of hot and cold appetizers.

 Prerequisite  

None

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, 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. Perform basic mise en place skills in typical food service operations.
  2. Demonstrate knife skills, hand tool and equipment operation and demonstrate how to read and follow a standard recipe.
  3. Identify and use utensils, pots and pans.
  4. Demonstrate dry heat methods of cooking including roasting and baking, broiling and grilling, griddling, sautéing, frying, and deep frying, as it applies to meats, seafood, and poultry.
  5. Demonstrate moist heat methods of cooking including steaming, poaching, and simmering and demonstrate combined methods of cooking including braising and stewing.
  6. Identify a variety of meats, seafood, and poultry.
  7. Demonstrate the application of cooking methods used for vegetables and starches.
  8. Prepare a variety of soups including clear soups, cream soups, purées, and specialty soups.
  9. Prepare mirepoix, roux, and work with other thickening agents.
  10. Use a variety of equipment to include the food processor, electric peeler, and soup kettle.
  11. Demonstrate proper storage of soups and demonstrate a variety of ways to garnish and serve soups.
  12. Demonstrate the preparation of convenience products and use of bases and demonstrate the preparation of stocks and sauces.
  13. Identify tools and equipment used in Gardé Manger.
  14. Prepare and develop fundamental skills in the preparation of salads, dressings and marinades.
  15. Demonstrate buffet presentation techniques to include salad bars, platters, trays, bowls and other containers.

General Education Learning Values & Outcomes

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

4. Community & Cultural Diversity

Definition: Recognizing the value of human communities and cultures from multiple perspectives through a critical understanding of their similarities and differences.

Outcomes: Students will be able to . . .
4.2 Understand, value and respect human differences and commonalities as they relate to issues of race, social class, gender, sexual orientation, disabilities and culture.

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 . . .
5.4 Understand the concept of local/global stewardship, and its ethical components, to communities and environments.

6. Individual Awareness & Responsibility

Definition: Understanding, managing, and taking responsibility for one’s learning and behavior in varied and changing environments.

Outcomes: Students will be able to . . .
6.2 Demonstrate standards of professionalism in manner, appearance, and setting appropriate to the context, including the classroom, workplace, and community.
6.3 Apply successful organizational strategies of planning, goal setting, prioritizing, resolving conflict, and managing time to specific goals and/or projects.

7. Aesthetics & Creativity

Definition: Interpreting human experience through engagement with creative processes and aesthetic principles.

Outcomes: Students will be able to . . .
7.1 Demonstrate an understanding of the creative process.
7.2 Demonstrate knowledge of aesthetic principles.

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; food, safety and sanitation.
  2. Use of tools and equipment, knife skills.
  3. Basic Mise en Place in a professional kitchen.
  4. Fundamental skills in meat, poultry and seafood preparation;
  5. Fundamental skills in vegetable and starch preparation.
  6. Thickening agents, use of Mirepoix, clarification of stocks, clear and vegetable soups, and puréed soups.
  7. Specialty soups and chowders, convenience products, stocks and bases, mother sauces, secondary sauces and modern sauces.
  8. Knife skills; salads and salad dressings; pasta and grain cookery; cold foods presentation, i.e. platters, trays, bowls, and containers.
  9. Introduction to basic garnishes; blanching techniques for vegetables.
  10. FIFO (first in first out) as it applies to a restaurant/deli.
  11. Introduction to basic pantry equipment to include the slice robot coupe and mandolin.
  12. Basic Gardé Manger techniques.