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Catalog Course Search Details

 Course Title:   Sous Chef - Advanced Cooking

 Title Abbreviation:   SOUS CHEF ADV COOKING

 Department:    CAHM

 Course #:    238

 Credits:    3

 Variable:     No

 IUs:    3.25

 CIP:    n/a

 EPC:    n/a

 REV:    2013


 Course Description  

Theory and practice of advanced cooking principles using some exotic and unusual International products in classical and modern preparations culminating in the presentation of a Salon Piece that demonstrates an understanding of advanced cooking principles. Covers appetizers, first courses, soups, salads and sandwiches and classical garde manger.

 Prerequisite  

Prerequisite: CAHM 198.

Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 11

Lab: 33

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
N/A

Learning Outcomes

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

  1. Demonstrate the ability to correctly apply advanced cooking techniques and principles as related to appetizers, first courses, soups, salads and sandwiches.
  2. Demonstrate the ability to prepare food products using advanced presentation and garnishing techniques as related to appetizers, first courses, soups, salads and sandwiches.
  3. Demonstrate the ability to correctly prepare International food products in both a Classical and a modern fashion as related to appetizers, first courses, soups, salads and sandwiches.
  4. Understand products and techniques used in advanced cooking as related to curing, smoking and forcemeats including sausages, pates, ballontines and galantines.
  5. Present a Salon Piece prepared and composed in either a classical or modern tradition that features at least four advanced cooking techniques, garnishes and/or sauces as related to appetizers, first courses, soups, salads and sandwiches.

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.
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 . . .
3.2 Recognize, produce and demonstrate appropriate interpersonal, group, and public speaking skills.

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 . . .
6.3 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.
7.4 Demonstrate an understanding of the role of arts and creative expression in societies.

Course Contents

  1. Cold soups.
  2. Composed salads.
  3. Appetizers, hors d'oeuvres and first course items.
  4. Advanced techniques in Sandwiches.
  5. Classical Garde Manger