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Catalog Course Search Details

 Course Title:   Restaurant Production Theory

 Title Abbreviation:   RESTRNT PRODUCTN THEORY

 Department:    CAHM

 Course #:    184

 Credits:    4

 Variable:     No

 IUs:    4

 CIP:    n/a

 EPC:    n/a

 REV:    2014


 Course Description  

Identification of culinary ingredients and their uses in the food service industry including meats, game, poultry, seafood, fruits, vegetables, starches, forcemeats, garnishes and food presentations.

 Prerequisite  

Prerequisite: CAHM 174

Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 44

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
N/A

Learning Outcomes

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

  1. Demonstrate the ability to reseach information on assigned culinary topics and present in both written and oral formats.
  2. Demonstrate the ability to identify the products and their uses used in the food service industry.

General Education Learning Values & Outcomes

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

1. Information Literacy

Definition: Recognizing when information is needed and have the ability to locate, evaluate, and use effectively the needed information.

Outcomes: Students will be able to . . .
1.1 Determine the extent of information needed.
1.2 Access the needed information effectively, efficiently, ethically, and legally.
1.3 Evaluate information and its sources critically.
1.4 Evaluate issues (for example economic, legal, historic, social) surrounding the use of information.
1.5 Effectively integrate and use information ethically and legally to accomplish a specific purpose.

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.
2.9 Apply and/or create problem-solving strategies to successfully adapt to unpredictable and/or changing environments.

3. Communication

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

Outcomes: Students will be able to . . .
3.1 Recognize, read, and comprehend academic and/or professional writing.
3.2 Recognize, produce and demonstrate appropriate interpersonal, group, and public speaking skills.
3.4 Produce academic and/or professional writing and integrate it into written and spoken projects.

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 . . .
5.3 Understand the consequences of choices as they relate to local/global community and environmental issues.
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 . . .
6.1 Identify ethical and healthy choices and apply these personally, socially, academically, and professionally.

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).
10.3 Use technology appropriate to the context and task to effectively retrieve and manage information, solve problems, and facilitate communication.

Course Contents

  1. Meats and game.
  2. Poultry and game birds.
  3. Fish and shellfish.
  4. Vegetables, fruits and starches.
  5. Forcemeats.
  6. Food presentation.