Culinary Arts
Summer 2014

Class Status Last Updated at: 5/22/2015 4:39 PM

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FN 142 - CLASSICAL FRENCH CUISINE
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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.
Units: 2
Material Fee: $65
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 5/27/2014 to 7/6/2014:
14600 T Th9:00AM - 2:20   Send Instructor Email L. INLOW Instructor ProfileVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Saddleback Chef’s jacket required. Info on the first day of class.

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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 6/16/2014 to 8/10/2014:
10625 M W7:00PM - 8:55   Send Instructor Email M. BRONDI Instructor ProfileTAS 220 CanceledDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
10630 T Th7:00PM - 8:55   Send Instructor Email M. BRONDI Instructor ProfileTAS 220 CanceledDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 

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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 6/7/2014 to 6/8/2014:
11330 SaSu8:00AM - 4:05   Send Instructor Email M. BRONDI Instructor ProfileBGS 144 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 

The following classes meet from 6/30/2014 to 8/10/2014:
10635 T3:00PM - 5:35   Send Instructor Email M. BRONDI Instructor ProfileTAS 220 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 

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FN 220 - FRENCH BISTRO CUISINE
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Provencal French foods and bistro cooking covering the food specialties of provincial France. Practical experience as well as professional applications.
Units: 2
Material Fee: $65
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 6/2/2014 to 7/27/2014:
10895 M W5:00PM - 8:55   Send Instructor Email S. KIM Instructor ProfileVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Saddleback Chef’s jacket required. Info on the first day of class.

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FN 227 - MEDITERRANEAN CUISINE
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Mediterranean foods including the foods of Spain, France, Italy, Morocco, Egypt, Greece and Turkey. Lab preparation of authentic dishes using specialized techniques, organization and presentation.
Units: 2
Material Fee: $65
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 6/2/2014 to 7/27/2014:
10900 T Th5:00PM - 8:55   Send Instructor Email S. KIM Instructor ProfileVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Saddleback Chef’s jacket required. Info on the first day of class.

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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 6/16/2014 to 8/10/2014:
14515 M W9:00AM - 1:55   Send Instructor Email K. ALLEN Instructor ProfileVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Saddleback Chef’s jacket required. Info on the first day of class.

Class Status Explanation

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