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Culinary Arts Spring 2017

FN 110 - FOOD PREPARATION ESSENTIALS
Learn to prepare healthy foods. Emphasizes techniques, ingredient selection and factors affecting nutritional value and quality. Hands-on experience preparing delicious, nutritious foods.
eventFull term: 1/17/2017 to 5/25/2017

ONLINE
W


2:00PM - 4:35

None

ONLINE
location_onVIL 3-03

personJ. DEMARCHI

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting. This class is available as a Hybrid Class. Instruction will be offered via Classroom and Internet. Is an online class right for you? Please take this quiz: http://www.saddleback.edu/de/DEquiz.html See class tips for online education at http://www.saddleback.edu/oe/online-class-tips, and course access instructions at http://www.saddleback.edu/de/student-technical-support/.

FN 120 - CONTEMPORARY MEALS
Topics emphasized include links among growing vegetables and herbs, preparing healthy and nutritious meals, sustainability in the food service industry, and understanding the environmental ethics, based upon the “Farm-to-Table” model. Laboratory experiences include “hands on” growing and maintaining an organic garden and preparing sustainable foods.
eventFull term: 1/17/2017 to 5/25/2017
10830
Lab
Lab

ONLINE
Th
Th


2:00PM - 4:50
 

None

ONLINE
location_onVIL 3-03

personK. LUNETTO
personK. LEE

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting. This class is available as a Hybrid Class. Instruction will be offered via Classroom and Internet. Is an online class right for you? Please take this quiz: http://www.saddleback.edu/de/DEquiz.html See class tips for online education at http://www.saddleback.edu/oe/online-class-tips, and course access instructions at http://www.saddleback.edu/de/student-technical-support/.

FN 140 - CULTURAL CUISINE
Regional, ethnic and cultural influences on food patterns and cuisines. Investigation of local sources and preparation using specialized ingredients. Lab adaptation of traditional recipes to meet current nutrition guidelines.
eventFull term: 1/17/2017 to 5/25/2017

M

2:00PM - 5:50

None

location_onVIL 3-03

personK. LUNETTO

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

FN 142 - CLASSICAL FRENCH CUISINE
Techniques of menu planning, preparation, presentation and service of French cuisine. Fundamental techniques of cooking defined and emphasized through classical recipes. Culinary careers and professional applications explored.
eventFull term: 1/17/2017 to 5/25/2017

M

6:00PM - 9:50

None

location_onVIL 3-03

personP. OLHATS

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

FN 171 - SANITATION AND SAFETY
Units: 2
Basic principles of sanitation and safety, use and care of equipment, prevention of foodborne illness, personal hygiene and first aid and accident prevention as applied to commercial food operations.
eventFull term: 1/17/2017 to 5/25/2017

Th

12:30PM - 2:20

None

location_onBGS 232

personM. BRONDI

subjectDETAILS
library_booksBOOKS

ONLINE

 

None

ONLINE

personM. BRONDI

subjectDETAILS
library_booksBOOKS
descriptionThis class is available as an Internet Class. Instruction will be offered via the Internet. Final exam will be given on campus. Day, time and place to be determined. Is an online class right for you? Please take this quiz: http://www.saddleback.edu/de/DEquiz.html See class tips for online education at http://www.saddleback.edu/oe/online-class-tips, and course access instructions at http://www.saddleback.edu/de/student-technical-support/.

FN 173 - CATERING AND BANQUETS
Advanced methods of catering and personal chef business. Personnel and business aspects; on-site, off-site, and special event planning are covered.
eventFull term: 1/17/2017 to 5/25/2017

F

9:00AM - 1:50

None

location_onVIL 3-03

personK. LUNETTO

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

FN 210 - SERVSAFE IN FOOD PRODUCTION
Units: 1
Introduction to basic information on food safety risks, standards and practices in restaurant operations. Students may take the federal exam, ServSafe, upon the completion of this course.
eventMeets from: 1/21/2017 to 1/22/2017

SaSu

8:00AM - 4:05

None

location_onBGS 144

personM. BRONDI

subjectDETAILS
library_booksBOOKS
descriptionClass meets Saturday and Sunday. Students must have the book and scantron upon entering the first day of class. A new 6th edition ServSafe coursebook includes the scantron. Contact mbrondi@saddleback.edu.
eventMeets from: 1/28/2017 to 1/29/2017

SaSu

8:00AM - 4:05

None

location_onBGS 144

personM. BRONDI

subjectDETAILS
library_booksBOOKS
descriptionClass meets Saturday and Sunday. Students must have the book and scantron upon entering the first day of class. A new 6th edition ServSafe coursebook includes the scantron. Contact mbrondi@saddleback.edu.

FN 228 - ITALIAN CUISINE
Exploration of the cuisine of Italy. Regional specialties will include salads, pastas, breads, meats and desserts with emphasis on traditional methods and recipes.
eventFull term: 1/17/2017 to 5/25/2017

Th

6:00PM - 9:50

None

location_onVIL 3-03

personM. MARLIN

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

FN 230 - VEGETARIAN CUISINE
Nutrition information and preparation of vegetarian meals. Health benefits, meal planning and use of specialized ingredients. Lab experiences with a variety of multi-cultural foods plus professional applications.
eventFull term: 1/17/2017 to 5/25/2017

Sa

10:00AM - 1:50

None

location_onVIL 3-03

personT. PICHEDVANICHOK

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

FN 232 - TECHNIQUES OF HEALTHY COOKING
Practical ideas for attaining a healthy weight and good health with foods lab experiences in preparing healthy meals. Emphasis on healthful ingredient choices and food preparation methods.
eventFull term: 1/17/2017 to 5/25/2017

T

2:00PM - 5:35

None

location_onVIL 3-03

personL. INLOW

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

FN 236 - AMERICAN REGIONAL CUISINE
An exploration of America's culinary heritage. Hands-on preparation of unique cuisines such as Northeast colonial and Native American, Southern Creole and Cajun, Southwest Hispanic and Latino and Midwest Scandinavian and German.
eventFull term: 1/17/2017 to 5/25/2017

Th

10:00AM - 1:50

None

location_onVIL 3-03

personK. LUNETTO

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

FN 240 - CULINARY PRINCIPLES I
Introduction to the professional field of Culinary Arts including career options, organizational and operational techniques, and development of culinary skills.
eventFull term: 1/17/2017 to 5/25/2017

T
 

9:00AM - 10:35
10:35AM - 1:25

None

location_onVIL 22-1
location_onVIL 3-03

personL. INLOW

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

FN 241 - CULINARY PRINCIPLES II
Advanced principles and techniques of culinary arts will be covered. Practical experience in techniques, preparation, presentation and service of poultry, meats, fish and shellfish, charcuterie will be explored. Purchasing, storage and quality control of pantry products will be taught.
eventFull term: 1/17/2017 to 5/25/2017

W
 

9:00AM - 10:35
10:35AM - 1:25

None

location_onVIL 21-1
location_onVIL 3-03

personL. INLOW

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

FN 244 - BAKING FUNDAMENTALS I
Fundamental principles of baking including ingredients, quick breads, yeast doughs,cookies, pastry fillings, pies and pie fillings. Career outlets and nutritional considerations also covered.
eventFull term: 1/17/2017 to 5/25/2017

W

5:00PM - 9:50

None

location_onVIL 3-03

personA. AARVIG

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

FN 245 - BAKING FUNDAMENTALS II
Advanced baking skills and methods. Emphasis is placed on pastries, cakes, decorating and presentation techniques. Accompaniments from international cuisines will be explored.
eventFull term: 1/17/2017 to 5/25/2017

T

6:00PM - 9:50

None

location_onVIL 3-03

personA. AARVIG

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

FN 246 - PANTRY
Fundamental principles of pantry service will be covered. Practical experience in techniques, preparation, presentation and service of salads, sandwiches and breakfast items will be explored. Purchasing, storage and quality control of pantry products are included.
eventFull term: 1/17/2017 to 5/25/2017

M
 

9:00AM - 10:50
11:00AM - 1:50

None

location_onVIL 21-1
location_onVIL 3-03

personL. INLOW

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

FN 261 - INTERNSHIP
Units: 1
Students will be taught the skill set necessary to secure an internship/job placement, learn desirable professional skills, resume writing, interview techniques and time management skills. Helps prepare the student for CWE internship placement.
eventFull term: 1/17/2017 to 5/25/2017

ONLINE

 

None

ONLINE

personK. LUNETTO

subjectDETAILS
library_booksBOOKS
descriptionThis class is available as an Internet Class. Instruction will be offered via the Internet. Is an online class right for you? Please take this quiz: http://www.saddleback.edu/de/DEquiz.html See class tips for online education at http://www.saddleback.edu/oe/online-class-tips, and course access instructions at http://www.saddleback.edu/de/student-technical-support/. A detailed syllabus with specific dates of face to face classes and online assignments will be distributed at the first class meeting on Monday, 1/23 from 11-11:50am. Face to face classes will not meet every week.

FN 275 - FOOD AND BEVERAGE OPERATIONS
Units: 3
Food, beverage, and labor cost controls for careers in food and beverage operations. Specific areas covered include purchasing, receiving, storage, issuing, production, and sales. Also covers management theory, marketing plan development, food and beverage service, facility design and equipment.
eventFull term: 1/17/2017 to 5/25/2017

T

7:00PM - 9:50

None

location_onBGS 245

personM. BRONDI

subjectDETAILS
library_booksBOOKS