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Culinary Arts Summer 2014
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
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: NoneM W7:00PM - 8:55roomTAS 220 personM. BrondisubjectDetails
library_booksBooks
Open Seats: None T Th7:00PM - 8:55roomTAS 220 personM. BrondisubjectDetails
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: 6/30/2014 to 8/10/2014
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None T3:00PM - 5:35roomTAS 220 personM. BrondisubjectDetails
library_booksBooks
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
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: NoneM W9:00AM - 1:55roomVIL 3-03 personK. AllensubjectDetails
library_booksBooks
descriptionSaddleback Chef’s jacket required. Info on the first day of class.