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Catalog Course Search Details

 Course Title:   Sous Chef - Advanced Baking

 Title Abbreviation:   SOUS CHEF ADV BAKING

 Department:    CAHM

 Course #:    239

 Credits:    3

 Variable:     No

 IUs:    3.25

 CIP:    120503

 EPC:    850

 REV:    2017

 Course Description  

Theory and practice of classical and modern pastry arts, culminating in the presentation of a Salon Piece that demonstrates an understanding of techniques. Covers the use of chocolate, sugar and advanced cake decorating techniques.


Prerequisite: Department chair permission.

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

Learning Outcomes

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

  1. Demonstrate a knowledge of how to work with various aspects of chocolate.
    • Tempering chocolate
    • Molding chocolates
    • Truffels and chocolate dipping
  2. Demonstrate techniques associated with sugar art.
    • Sugar cooking techniques
    • Poured and molded sugar techniques.
    • Creating texture with sugar; bubble sugar, spun sugar,
    • How to assemble sugar pieces to form a balanced centerpiece.
  3. Advanced cake decorating and assembly skills
    • Demonstate fondant rolling techniques.
    • Marzipan sculpture for cake decorating
    • Royal icing applications

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. Dessert Centerpieces.
  2. Advanced Pastry techniques;
    • Chocolate
    • Sugar
    • Fondant, advanced cake decorating