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Catalog Course Search Details

 Course Title:   Introduction to Culinary Arts

 Title Abbreviation:   INTRO /CULINARY ARTS

 Department:    CAHM

 Course #:    100

 Credits:    1

 Variable:     No

 IUs:    1

 CIP:    120503

 EPC:    850

 REV:    2017

 Course Description  

Introduction to the hospitality industry and career opportunities. Includes history, organizational structure, basic functions of hospitality establishments and the professional kitchen.



Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 11

Lab: 0

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

Learning Outcomes

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

  1. Define hospitality. Trace the growth and development of the hospitality industry.
  2. Identify major culinarians and time periods throughout history. Identify professional organizations and careers within the field.
  3. Demonstrate fundamental skills in math and measurements. Identify tools and equipment in the professional kitchen.

General Education Learning Values & Outcomes

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

2. Critical Thinking

Definition: The ability to think critically about the nature of knowledge within a discipline and about the ways in which that knowledge is constructed and validated and to be sensitive to the ways these processes often vary among disciplines.

Outcomes: Students will be able to . . .
2.1 Identify and express concepts, terms, and facts related to a specific discipline.

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.

Course Contents

  1. Culinary Careers. Philosophy of the Hospitality Industry.
  2. Culinary History. Introduction to the professional kitchen.
  3. Introduction to Culinary Math.