Skagit Valley College

Catalog Course Search Details

This course has been changed from the previous catalog, the changed field(s) are highlighted in red:

 Course Title:   Restaurant Production Theory

 Title Abbreviation:   RESTRNT PRODUCTN THEORY

 Department:    CUL

 Course #:    184

 Credits:    3

 Variable:     No

 IUs:    3

 CIP:    120503

 EPC:    850

 REV:    2019


 Course Description  

Identification of Culinary product types and their uses in the food service industry, menu developing, recipe yields, costing, and the principles of remarkable service.

 Prerequisite  

Prerequisite: CUL 174.

Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 33

Lab: 0

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. List and demonstrate remarkable service principles, and beverage service.
  2. Demonstrate the ability to identify the products and their uses used in the food service industry.
  3. Demonstrate an understanding of the different ways to cost and price menu items.
  4. PROFESSIONAL TECHNICAL: Demonstrate and assess fundamental techniques, knife skills, sustainable practices and coking procedures. Explain and apply safety and sanitation procedures in compliance with national standards. Identify and demonstrate best dinin
  5. PROGRAM OUTCOME: Identify and demonstrate best dining room service procedures.

General Education Learning Values & Outcomes

Revised August 2018 and affects outlines for 2019 and later.

Think

Definition: Think analytically, logically, creatively, and reflectively.

Quantify

Definition: Apply mathematical skills quantitatively, logically, creatively, and critically.

Course Contents

  1. Meats and game.
  2. Poultry and game birds.
  3. Food presentation.
  4. Styles of service.
  5. Remarkable service interactions.
  6. Banquet service.