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Catalog Course Search Details

New Course: this course was added after the last catalog

 Course Title:   The Cold Kitchen

 Title Abbreviation:   COLD KITCHEN

 Department:    CAHM

 Course #:    173

 Credits:    3

 Variable:     No

 IUs:    4.5

 CIP:    n/a

 EPC:    n/a

 REV:    2014


 Course Description  

Basic cold food preparation, salads, salad dressing and gardé manger.

 Prerequisite  

None

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 Gardé Manger.
  2. Prepare basic garnitures.
  3. Develop fundamental skills in the preparation of salads, dressings and marinades.
  4. Demonstrate buffet presentation techniques to include platters, trays, bowls and other containers.
  5. Demonstrate decorative pieces to include fruit and vegetable carvings and accompaniments.
  6. Introduction to charcuterie, Patés, and cheeses.
  7. Demonstrate skills in implementing a production sheet for Deli/Salad Bar.

General Education Learning Values & Outcomes

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

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.

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. Cheese making, Charcuterie, Patés, and Galentines.
  6. Introduction to basic garnishes.
  7. Blanching techniques for vegetables.
  8. FIFO (first in first out) as it applies to a restaurant/deli.
  9. Introduction to basic pantry equipment to include the slice robot coupe and mandolin.
  10. Basic Gardé Manger techniques.