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Catalog Course Search Details

 Course Title:   Restaurant Production Lab

 Title Abbreviation:   RESTAURANT LAB

 Department:    CAHM

 Course #:    185

 Credits:    10

 Variable:     No

 IUs:    15

 CIP:    n/a

 EPC:    n/a

 REV:    2013


 Course Description  

Introduction to food production operations including short order cooking, ala carte cooking and restaurant line-cooking. Overview of the roles, responsibilities and professionalism required in various food service areas. Learn techniques including the preparation of breakfast items, lunch items and plated restaurant items. Included are techniques in correctly, safely and efficiently operating various types of restaurant equipment including broiler, fryer, sauté stove, hot top and ovens. Emphasis on the production of industry quality cooking, national and international flavor principles, work with advanced saucing techniques, station sanitation and organization. Introduction to customer relations including basic customer service principles and practices.

 Prerequisite  

Prerequisite: CAHM 175

Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 0

Lab: 220

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. Identify each restaurant station and the responsibilities of each restaurant station.
  2. Identify the skills necessary to be a successful cook in each of the food production areas.
  3. Identify the general mise en place for each restaurant station.
  4. Identify and demonstrate the use of restaurant communication systems and restaurant accountability systems.
  5. Identify the flavor principles of the major international cuisine.
  6. Demonstrate knife skills, hand tool and equipment operation in each restaurant station.
  7. Demonstrate how to read and follow a standard recipe.
  8. Utilize standard weights and measures to demonstrate proper scaling and measurement techniques.
  9. Operate a deep fry station and be able to prepare and cook a variety of foods using deep fry techniques.
  10. Organize and setup a restaurant line including basic station setup, mise en place and operation of equipment.
  11. Operate a grill, sauté/oven station and prepare and cook a variety of items utilizing grilling and sauté/oven techniques.
  12. Assist in basic line operation including the grill and deep fry stations, along with plate setup and presentation.
  13. Operate a breakfast station and prepare a variety of breakfast foods demonstrating proper preparation and production of breakfast items.
  14. Identify and select the appropriate tools and equipment for food production in each station.
  15. Demonstrate the application of dry heat methods of cooking including roasting and baking, broiling and grilling, griddling, sautéing, frying, and deep frying, as it applies to proteins, starches and vegetables for quantity production.
  16. Demonstrate the application of moist heat methods of cooking including steaming, poaching, and simmering.
  17. Demonstrate the application of combined methods of cooking including braising and stewing.
  18. Demonstrate the basics of customer relations including customer service principles and practices.

General Education Learning Values & Outcomes

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

0. Application and Integration

Definition: Applying information from one or more disciplines and/or field experiences in new contexts (Outcome 0.1); developing integrated approaches or responses to personal, academic, professional, and social issues (Outcomes 0.2-0.5).

Outcomes: Students will be able to . . .
0.3 Identify and evaluate the relationships among different perspectives within a field of study and among different fields of study.

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 . . .
2.3 Identify, interpret, and evaluate pertinent data and previous experience to reach conclusions.

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 . . .
5.4 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 . . .
6.2 Demonstrate standards of professionalism in manner, appearance, and setting appropriate to the context, including the classroom, workplace, and community.
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.

Course Contents

  1. Mise en Place for various food service stations and positions.
  2. The proper use of food service communication systems.
  3. Demonstration of professionalism as a components of a successful restaurant operation.
  4. Production of basic breakfast items; development of organizational skills in a restaurant line kitchen.
  5. The operation of a grill station including burgers, steaks, poultry and other meat and vegetable items.
  6. The operation of a deep fry station in line production.
  7. Work on plate setup and garnishing; the operation of a sauté/oven station; the operation of a breakfast station.
  8. Advanced knife skills; comprehension and use of recipes.
  9. Advanced skills in meat, poultry and seafood preparation.
  10. Advanced skills in vegetable and starch preparation.
  11. Basics of customer relations including customer service principles and practices.