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Culinary Arts Summer 2014

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.
eventMeets from: 5/27/2014 to 7/6/2014

T Th

9:00AM - 2:20

None

location_onVIL 3-03

personL. INLOW

subjectDETAILS
library_booksBOOKS
descriptionSaddleback Chef’s jacket required. Info on the first day of class.

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.
eventMeets from: 6/16/2014 to 8/10/2014

M W

7:00PM - 8:55

None

location_onTAS 220

personM. BRONDI

subjectDETAILS
library_booksBOOKS

T Th

7:00PM - 8:55

None

location_onTAS 220

personM. BRONDI

subjectDETAILS
library_booksBOOKS

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: 6/7/2014 to 6/8/2014

SaSu

8:00AM - 4:05

None

location_onBGS 144

personM. BRONDI

subjectDETAILS
library_booksBOOKS
eventMeets from: 6/30/2014 to 8/10/2014

T

3:00PM - 5:35

None

location_onTAS 220

personM. BRONDI

subjectDETAILS
library_booksBOOKS

FN 220 - FRENCH BISTRO CUISINE
Provencal French foods and bistro cooking covering the food specialties of provincial France. Practical experience as well as professional applications.
eventMeets from: 6/2/2014 to 7/27/2014

M W

5:00PM - 8:55

None

location_onVIL 3-03

personS. KIM

subjectDETAILS
library_booksBOOKS
descriptionSaddleback Chef’s jacket required. Info on the first day of class.

FN 227 - MEDITERRANEAN CUISINE
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.
eventMeets from: 6/2/2014 to 7/27/2014

T Th

5:00PM - 8:55

None

location_onVIL 3-03

personS. KIM

subjectDETAILS
library_booksBOOKS
descriptionSaddleback Chef’s jacket required. Info on the first day of class.

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.
eventMeets from: 6/16/2014 to 8/10/2014

M W

9:00AM - 1:55

None

location_onVIL 3-03

personK. ALLEN

subjectDETAILS
library_booksBOOKS
descriptionSaddleback Chef’s jacket required. Info on the first day of class.