Culinary Arts
Fall 2014

Class Status Last Updated at: 8/2/2015 7:37 PM

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FN 110 - FOOD PREPARATION ESSENTIALS
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Learn to prepare healthy foods. Emphasizes techniques, ingredient selection and factors affecting nutritional value and quality. Hands-on experience preparing delicious, nutritious foods.
Units: 3
Material Fee: $80
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 8/18/2014 to 12/20/2014:
12395
Lab
Th
 
1:00PM - 2:50
2:50PM - 5:40
   Send Instructor Email J. DEMARCHI Instructor ProfileVIL 21-2
VIL 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 8/18/2014 to 12/20/2014:
12460 Th7:00PM - 8:50   Send Instructor Email M. BRONDI Instructor ProfileBGS 146 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
12455 Th12:30PM - 2:20   Send Instructor Email M. BRONDI Instructor ProfileBGS 340 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: $80
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 8/18/2014 to 12/20/2014:
12385
Lab
W
 
9:00AM - 10:50
10:50AM - 1:40
   Send Instructor Email L. INLOW Instructor ProfileVIL 21-2
VIL 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 205 - NUTRITION FOR CULINARY PROFESSIONALS
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Role of food and nutrition in the culinary arts discipline. Overview of nutrition and nutrient content, food preparation, and presentation.
Units: 3
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 8/18/2014 to 12/20/2014:
12285 F9:00AM - 11:50   Send Instructor Email C. COY Instructor ProfileBGS 148 ClosedDetails...
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 8/23/2014 to 8/24/2014:
12440 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, 8/23 and Sunday, 8/24. 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 for more info.

The following classes meet from 9/6/2014 to 9/7/2014:
12450 SaSu8:00AM - 4:05   Send Instructor Email M. BRONDI Instructor ProfileBGS 144 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 

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FN 223 - ASIAN CUISINE
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Cuisines of the Philippines, Japan, China, Thailand, India, Vietnam and Indonesia. Regional, ethnic,religious and geographic influences on food patterns and customs will be examined. Lab preparation of authentic dishes using specialized techniques.
Units: 2
Material Fee: $80
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 8/18/2014 to 12/20/2014:
12425 T6:00PM - 9:50   Send Instructor Email T. PICHEDVANICHOK 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 228 - ITALIAN CUISINE
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Exploration of the cuisine of Italy. Regional specialties will include salads, pastas, breads, meats and desserts with emphasis on traditional methods and recipes.
Units: 2
Material Fee: $80
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 8/18/2014 to 12/20/2014:
22015 W6:00PM - 9:50   Send Instructor Email L. MCELROY Instructor ProfileVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 

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FN 230 - VEGETARIAN CUISINE
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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.
Units: 2
Material Fee: $80
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 8/18/2014 to 12/20/2014:
12430 Th6:00PM - 9:50   Send Instructor Email M. MARLIN 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 232 - TECHNIQUES OF HEALTHY COOKING
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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.
Units: 2
Material Fee: $80
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 8/18/2014 to 12/20/2014:
12420 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 
> Saddleback Chef’s jacket required. Info on the first day of class.

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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: $80
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 8/18/2014 to 12/20/2014:
12290
Lab
T
 
9:00AM - 10:50
10:50AM - 1:40
   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 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: $80
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 8/18/2014 to 12/20/2014:
12305
Lab
Th
 
9:00AM - 10:50
10:50AM - 1:40
   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 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: $80
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 8/18/2014 to 12/20/2014:
12365
Lab
F
 
9:00AM - 10:50
10:50AM - 1:40
   Send Instructor Email L. MCELROY Instructor ProfileVIL 21-2
VIL 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 245 - BAKING FUNDAMENTALS II
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Advanced baking skills and methods. Emphasis is placed on pastries, cakes, decorating and presentation techniques. Accompaniments from international cuisines will be explored.
Units: 2
Material Fee: $80
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 8/18/2014 to 12/20/2014:
12340 M6:00PM - 9:50   Send Instructor Email G. REHM 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 246 - PANTRY
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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.
Units: 3
Material Fee: $80
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 8/18/2014 to 12/20/2014:
12345
Lab
M
 
9:00AM - 10:50
10:50AM - 1:40
   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 275 - FOOD AND BEVERAGE OPERATIONS
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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.
Units: 3
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 8/18/2014 to 12/20/2014:
12435 M7:00PM - 9:50   Send Instructor Email M. BRONDI Instructor ProfileBGS 146 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 

Class Status Explanation

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