This course has been changed from the previous catalog, the changed field(s) are highlighted in red:
Course Title: Sous Chef Lab
Title Abbreviation: SOUS CHEF LAB
Department: CUL
Course #: 240
Credits: 10
Variable: No
IUs: 15
CIP: 120503
EPC: 850
REV: 2018
Course Description
Introduction to Restaurant/Bakery management(Station Assigned) to include menu development, food costing, purchasing, receiving, supervisory skills, marketing, sales, maintenance, sanitation scheduling, and food service accounting.
Prerequisite
Prerequisite: Department chair permission.
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
Learning Outcomes
After completing this course, the student will be able to:
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.
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.
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
