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Restaurant Production Lab

( RESTAURANT LAB )

Course details for CAHM 185 A , Spring Quarter B344, Last Update: 11/24/2014 8:05:02 AM

Department:  Culinary Arts & Hospitality Mgmt (CAHM)

Crse No: 185

Ln Item: 0947

Sec: A

Credits: 10

Campus:  Mount Vernon on Moodle

Dates:  Full quarter

Day, Time, Room, and Instructor Table
DaysTimeRm(s)Instrc(s)
MTWTh 8:30AM-2:00PM C041 in Campus Center Bldg Hahn
F 9:30AM-11:20AM C041 in Campus Center Bldg

Type: Standard

Status: Open

Seats Available: 23 of 72

Description and Prerequisite:

Introduction to food production operations including short order cooking, a la 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: CAHM 175

Class Notes:

1. Lab fee: $50.

Required Concurrently Enrolled Course(s):

Item #0946, click here for class details


How to access your CourseCompass/MyLab/Mastering class
The MyLab/Mastering course ID for this class is:

MyLab/Mastering info:
-
First time student info: http://pearsonmylabandmastering.com/students/
- System Requirements: http://pearsonmylabandmastering.com/system-requirements/
- Support: http://pearsonmylabandmastering.com/students/support/
Access Code Options
In order to use MyLab/Mastering you will need an Access Code. Please select one of the
following options:
- purchase a new textbook that includes the Access Code from the SVC Bookstore
- purchase a used textbook and purchase the Access Code from the SVC Bookstore or from http://pearsonmylabandmastering.com
- purchase no textbook* and purchase the Access Code only from the SVC Bookstore or from http://pearsonmylabandmastering.com
NOTE: The enhanced electronic version of the textbook is on-line and available via your Access Code. The Access Code is valid for one year and for every class using the same textbook. For example one Access Code will work for Math 97-99 and one Access Code will work for Math 141-142. If you have problems adding a new class in a sequence to your current MyLab/Mastering account please contact your instructor before buying a new Access Code.
If you have no MyLab/Mastering account here are the steps for creating it:
-
browse to http://pearsonmylabandmastering.com
- click on Student under Register on the right side of the page.
- enter the course ID (which is above)
- follow the prompt to create your account then follow the prompts and either buy the Access Code on-line or supply the Access Code you already have
If you have a MyLab/Mastering account and are continuing in a sequence using the same text
-
browse to http://pearsonmylabandmastering.com
- click Sign in on the right side of the page
- Under MyLab / Mastering New Design, click Enroll in Another Course. Enter your course ID (above)
If you have a MyLab/Mastering account and are taking a class with a different textbook from the previous class
-
You will need a new Access Code (see Access Code options above)
- browse to http://pearsonmylabandmastering.com
- click Sign in on the right side of the page
- Under MyLab / Mastering New Design, click Enroll in Another Course. Enter your course ID (above)
- follow the prompts and either buy the Access Code on-line or supply the Access Code you already have