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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

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: 6/30/2014 to 8/10/2014

T

3:00PM - 5:35

None

location_onTAS 220

personM. BRONDI

subjectDETAILS
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

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.