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Culinary Arts Spring 2014
FN 120 - CONTEMPORARY MEALS
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.
eventFull term: 1/21/2014 to 5/22/2014
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: NoneM9:00AM - 2:05roomVIL 3-03 personL. InlowsubjectDetails
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.
FN 140 - CULTURAL CUISINE
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.
eventFull term: 1/21/2014 to 5/22/2014
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None Th6:00PM - 9:50roomVIL 3-03 personS. KimsubjectDetails
library_booksBooks
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: 1/21/2014 to 5/22/2014
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None Th12:30PM - 2:20roomBGS 244 personM. BrondisubjectDetails
library_booksBooks
FN 173 - CATERING AND BANQUETS
Advanced methods of catering and banquet management. Personnel and business aspects; on-site, off-site, and special event planning are covered.
eventFull term: 1/21/2014 to 5/22/2014
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None T9:00AM - 1:50roomVIL 3-03 personL. InlowsubjectDetails
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.
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: 1/25/2014 to 1/26/2014
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None SaSu8:00AM - 4:05roomBGS 144 personM. BrondisubjectDetails
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: 2/1/2014 to 2/2/2014
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None SaSu8:00AM - 4:05roomBGS 144 personM. BrondisubjectDetails
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 222 - CHINESE CUISINE
Introduction to regional Chinese cuisines: Szechuan, Mandarin, Cantonese and Shanghai. Lab preparation of authentic dishes using specialized techniques.
eventFull term: 1/21/2014 to 5/22/2014
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None W2:00PM - 5:50roomVIL 3-03 personJ. AlbosubjectDetails
library_booksBooks
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: 1/21/2014 to 5/22/2014
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None T6:00PM - 9:50roomVIL 3-03 personS. KimsubjectDetails
library_booksBooks
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: 1/21/2014 to 5/22/2014
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None W9:00AM - 1:50roomVIL 3-03 personL. InlowsubjectDetails
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.
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: 1/21/2014 to 5/22/2014
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None Th (Lec)
Th (Lab)
9:00AM - 10:50
11:00AM - 1:50
roomVIL 3-03 personL. InlowsubjectDetails
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.
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: 1/21/2014 to 5/22/2014
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: NoneM5:00PM - 10:05roomVIL 3-03 personG. RehmsubjectDetails
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.
FN 261 - INTERNSHIP
Units: 1
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.
eventFull term: 1/21/2014 to 5/22/2014
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: NoneM2:15PM - 3:05roomVIL 3-03 personL. InlowsubjectDetails
library_booksBooks
descriptionIn 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.