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Late Starting Classes

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: 6/7/2014 to 6/8/2014
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None SaSu8:00AM - 4:05roomBGS 144 personM. BrondisubjectDetails
library_booksBooks
eventMeets from: 6/30/2014 to 8/10/2014
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None T3:00PM - 5:35roomTAS 220 personM. BrondisubjectDetails
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
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: NoneM W5:00PM - 8:55roomVIL 3-03 personS. KimsubjectDetails
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
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None T Th5:00PM - 8:55roomVIL 3-03 personS. KimsubjectDetails
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
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.