Culinary Arts
Spring 2014

Class Status Last Updated at: 4/23/2014 2:46 AM

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FN 120 - CONTEMPORARY MEALS
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Hands on experience preparing delicious, nutritious meals. Planning, organizing, preparing and serving balanced meals on the basis of time, energy and money management for a variety of life styles considering time and costs.
Units: 3
Material Fee: $65
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/21/2014 to 5/22/2014:
11545 M9:00AM - 2:05   Send Instructor Email L. INLOW Instructor ProfileVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Student must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef's jacket required.

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FN 140 - CULTURAL CUISINE
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Regional, ethnic and cultural influences on food patterns and cuisines. Investigation of local sources and preparation using specialized ingredient. Lab adaptation of traditional recipes to meet current nutrition guidelines.
Units: 2
Material Fee: $65
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/21/2014 to 5/22/2014:
20685 Th6:00PM - 9:50   Send Instructor Email S. KIM Instructor ProfileVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 

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FN 171 - SANITATION AND SAFETY
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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.
Units: 2
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/21/2014 to 5/22/2014:
11555 Th12:30PM - 2:20   Send Instructor Email M. BRONDI Instructor ProfileBGS 244 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 

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FN 173 - CATERING AND BANQUETS
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Advanced methods of catering and banquet management. Personnel and business aspects; on-site, off-site, and special event planning are covered.
Units: 3
Material Fee: $65
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/21/2014 to 5/22/2014:
11460 T9:00AM - 1:50   Send Instructor Email L. INLOW Instructor ProfileVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Student must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef's jacket required.

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FN 210 - SERVSAFE IN FOOD PRODUCTION
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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.
Units: 1
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/25/2014 to 1/26/2014:
11560 SaSu8:00AM - 4:05   Send Instructor Email M. BRONDI Instructor ProfileBGS 144 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Class 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.

The following classes meet from 2/1/2014 to 2/2/2014:
11565 SaSu8:00AM - 4:05   Send Instructor Email M. BRONDI Instructor ProfileBGS 144 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Class 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.

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FN 222 - CHINESE CUISINE
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Introduction to regional Chinese cuisines: Szechuan, Mandarin, Cantonese and Shanghai. Lab preparation of authentic dishes using specialized techniques.
Units: 2
Material Fee: $65
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/21/2014 to 5/22/2014:
20670 W2:00PM - 5:50   Send Instructor Email J. ALBO Instructor ProfileVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 

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FN 236 - AMERICAN REGIONAL CUISINE
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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.
Units: 2
Material Fee: $65
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/21/2014 to 5/22/2014:
20680 T6:00PM - 9:50   Send Instructor Email S. KIM Instructor ProfileVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 

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FN 240 - CULINARY PRINCIPLES I
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Introduction to the professional field of Culinary Arts including career options, organizational and operational techniques, and development of culinary skills.
Units: 3
Material Fee: $65
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/21/2014 to 5/22/2014:
11435 W9:00AM - 1:50   Send Instructor Email L. INLOW Instructor ProfileVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Student must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef's jacket required.

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FN 241 - CULINARY PRINCIPLES II
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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.
Units: 3
Material Fee: $65
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/21/2014 to 5/22/2014:
11440
Lab
Th
 
9:00AM - 10:50
11:00AM - 1:50
   Send Instructor Email L. INLOW Instructor ProfileVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Student must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef's jacket required.

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FN 244 - BAKING FUNDAMENTALS I
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Fundamental principles of baking including ingredients, quick breads, yeast doughs,cookies,pastry fillings, pies and pie fillings. Career outlets and nutritional considerations also covered.
Units: 3
Material Fee: $65
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/21/2014 to 5/22/2014:
11445 M5:00PM - 10:05   Send Instructor Email G. REHM Instructor ProfileVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Student must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef's jacket required.

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FN 261 - INTERNSHIP
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Students will learn on the job skills, while working as an intern in the job site of their choice. Learning objectives will vary depending on job site.
Units: 1
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/21/2014 to 5/22/2014:
11455 M2:15PM - 3:05   Send Instructor Email L. INLOW Instructor ProfileVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> In order to enroll in FN 261, you must first enroll in CWE 180. Contact L. Inlow at linlow@saddleback.edu for the CWE 180 ticket number and APC code. Tkt# 11455 is a hybrid class. It will require students to participate in some online assignments. A detailed syllabus with specific dates of face to face classes and online assignments will be distributed at the first class meeting. Classes will not meet every week.

Class Status Explanation

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