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Catalog Course Search Details

 Course Title:   Advanced Culinary Lab

 Title Abbreviation:   ADVANCED CULINARY LAB

 Department:    CAHM

 Course #:    241

 Credits:    10

 Variable:     No

 IUs:    15

 CIP:    n/a

 EPC:    n/a

 REV:    2013


 Course Description  

Advanced culinary skill development with an emphasis on developing industry speed, professionalism, and presentation techniques.

 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. Demonstrate and understanding of modern cooking techniques; Sous vide, foams, spherification, dehydration.
  2. Demonstrate advanced industry speed skills and professionalism.
  3. Demonstrate techniques in working with unique ethnic products in food preparation.
  4. Demonstrate skills in assembling specialty cakes, and Gateaux.
  5. Demonstrate skills in frozen dessert preparation and presentation.
  6. Demonstrate advanced skills in plated desserts, utilizing modern techniques and materials.
  7. Demonstrate skills in menu development and recipe cost awareness.
  8. 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.

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. Industry speed skills
  3. Ethnic soups.
  4. Charcuterie.
  5. Hors d’oeuvers.
  6. Sous vide.
  7. Molecular cooking; spherification.
  8. Menu development & cost awareness.
  9. Specialty cakes.
  10. Frozen desserts.
  11. Sugar & chocolate handling.