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Catalog Course Search Details

 Course Title:   Sous Chef Candidate Practicum

 Title Abbreviation:   SOUS CHEF CANDIDATE PRAC

 Department:    CAHM

 Course #:    198

 Credits:    1

 Variable:     No

 IUs:    1

 CIP:    120503

 EPC:    850

 REV:    2017

 Course Description  

Comprehensive performance and knowledge based assessment for entry into advanced Culinary Arts coursework.


Prerequisite: department chair permission.

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, Required for certificate  

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution Course # Remarks

Learning Outcomes

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

  1. Demonstrate the core competencies necessary to meet standards of the modern professional kitchen or bakery which include the following:
    • Foundation sauces.
    • Knife cuts.
    • Oral and written communication.
    • Cognitive concepts to enter entry level management.
    • Menu preparation and execution.

General Education Learning Values & Outcomes

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

3. Communication

Definition: Understanding and producing effective written, spoken, visual, and non-verbal communication.

Outcomes: Students will be able to . . .
3.2 Recognize, produce and demonstrate appropriate interpersonal, group, and public speaking skills.

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.

Course Contents

  1. Sauces.
  2. Knife cuts.
  3. Prepare and present hands-on demonstrations.
  4. Review first year textbook in Culinary Arts or Bakery.
  5. Black box testing.