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Catalog Course Search Details

 Course Title:   Sous Chef Lab

 Title Abbreviation:   SOUS CHEF LAB

 Department:    CAHM

 Course #:    240

 Credits:    10

 Variable:     No

 IUs:    15

 CIP:    n/a

 EPC:    n/a

 REV:    2013


 Course Description  

Introduction to kitchen management to include menu development, food costing, purchasing, receiving, supervisory skills, kitchen organization, maintenance and sanitation.

 Prerequisite  

Prerequisite: CAHM 198.

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  

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. Develop and implement a sanitation, cleaning, and maintenance schedule as well as monitor sanitation and safety guidelines as directed by the Chef Instructor.
  2. Supervise 2 to 6 people.
  3. Gain background knowledge of purchasing, requisitioning and receiving procedures.
  4. Demonstrate knowledge of a POS System, ordering, cashing out, and compiling daily sales data. Utilize the computer as a management tool in restaurant operations.
  5. Develop and cost seasonal menu, working with local farmers and purveyors to integrate fresh, local and earth-friendly products.
  6. Inventory and assist with the purchasing of products for a food service establishment.
  7. Present demonstrations to first-year students that pertain to various skills of the culinary lab.
  8. Demonstrate product utilization in an effort to avoid waste and spoilage.
  9. Demonstrate culinary knowledge and food production skills through the completion of a multi-course meal, portfolio and comprehensive written exam.

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 . . .
1.5 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 . . .
2.3 Identify, interpret, and evaluate pertinent data and previous experience to reach conclusions.
2.4 Evaluate decisions by analyzing outcomes and the impact of actions.

3. Communication

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

Outcomes: Students will be able to . . .
3.3 Demonstrate effective listening skills.
3.7 Adapt communication to diverse audiences and media.

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 . . .
4.4 Demonstrate effective communication across differences in human communities and cultures.
4.5 Adapt to and function effectively in communities and cultures different from one's own.

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 . . .
5.1 Understand the impact of their own and other’s actions on local/global communities and environments and how those communities/environments affect them in turn.
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.

8. Mathematical Reasoning

Definition: Understanding and applying concepts of mathematics and logical reasoning in a variety of contexts, both academic and non-academic.

Outcomes: Students will be able to . . .
8.1 Analyze problems to determine what mathematical principles apply.
8.2 Correctly apply logical reasoning and mathematical principles to solve problems.
8.4 Communicate mathematical information effectively.

10. Technology

Definition: Understanding the role of technology in society and using technology appropriately and effectively.

Outcomes: Students will be able to . . .
10.3 Use technology appropriate to the context and task to effectively retrieve and manage information, solve problems, and facilitate communication.

Course Contents

  1. Safety and sanitation management.
  2. Supervisory skill development, with emphasis on communication including small demonstrations
  3. Requisitioning.
  4. Menu development and cost evaluation for various food service outlets.
  5. Inventory procedures.
  6. Waste management.
  7. Advanced cooking techniques.
  8. Purchasing and receiving by computer.