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Culinary Arts Fall 2014

FN 110 - FOOD PREPARATION ESSENTIALS
Learn to prepare healthy foods. Emphasizes techniques, ingredient selection and factors affecting nutritional value and quality. Hands-on experience preparing delicious, nutritious foods.
eventFull term: 8/18/2014 to 12/20/2014

Th
 

1:00PM - 2:50
2:50PM - 5:40

None

location_onVIL 21-2
location_onVIL 3-03

personJ. DEMARCHI

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.
eventFull term: 8/18/2014 to 12/20/2014

Th

7:00PM - 8:50

None

location_onBGS 146

personM. BRONDI

subjectDETAILS
library_booksBOOKS

Th

12:30PM - 2:20

None

location_onBGS 340

personM. BRONDI

subjectDETAILS
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: 8/18/2014 to 12/20/2014

W
 

9:00AM - 10:50
10:50AM - 1:40

None

location_onVIL 21-2
location_onVIL 3-03

personL. INLOW

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

FN 205 - NUTRITION FOR CULINARY PROFESSIONALS
Units: 3
Role of food and nutrition in the culinary arts discipline. Overview of nutrition and nutrient content, food preparation, and presentation.
eventFull term: 8/18/2014 to 12/20/2014

F

9:00AM - 11:50

None

location_onBGS 148

personC. COY

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: 8/23/2014 to 8/24/2014

SaSu

8:00AM - 4:05

None

location_onBGS 144

personM. BRONDI

subjectDETAILS
library_booksBOOKS
descriptionClass meets Saturday, 8/23 and Sunday, 8/24. 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 for more info.
eventMeets from: 9/6/2014 to 9/7/2014

SaSu

8:00AM - 4:05

None

location_onBGS 144

personM. BRONDI

subjectDETAILS
library_booksBOOKS

FN 223 - ASIAN CUISINE
Cuisines of the Philippines, Japan, China, Thailand, India, Vietnam and Indonesia. Regional, ethnic,religious and geographic influences on food patterns and customs will be examined. Lab preparation of authentic dishes using specialized techniques.
eventFull term: 8/18/2014 to 12/20/2014

T

6:00PM - 9:50

None

location_onVIL 3-03

personT. PICHEDVANICHOK

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

FN 228 - ITALIAN CUISINE
Exploration of the cuisine of Italy. Regional specialties will include salads, pastas, breads, meats and desserts with emphasis on traditional methods and recipes.
eventFull term: 8/18/2014 to 12/20/2014

W

6:00PM - 9:50

None

location_onVIL 3-03

personL. MCELROY

subjectDETAILS
library_booksBOOKS

FN 230 - VEGETARIAN CUISINE
Nutrition information and preparation of vegetarian meals. Health benefits, meal planning and use of specialized ingredients. Lab experiences with a variety of multi-cultural foods plus professional applications.
eventFull term: 8/18/2014 to 12/20/2014

Th

6:00PM - 9:50

None

location_onVIL 3-03

personM. MARLIN

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

FN 232 - TECHNIQUES OF HEALTHY COOKING
Practical ideas for attaining a healthy weight and good health with foods lab experiences in preparing healthy meals. Emphasis on healthful ingredient choices and food preparation methods.
eventFull term: 8/18/2014 to 12/20/2014

W

2:00PM - 5:50

None

location_onVIL 3-03

personJ. ALBO

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

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: 8/18/2014 to 12/20/2014

T
 

9:00AM - 10:50
10:50AM - 1:40

None

location_onVIL 3-03

personL. INLOW

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

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: 8/18/2014 to 12/20/2014

Th
 

9:00AM - 10:50
10:50AM - 1:40

None

location_onVIL 3-03

personL. INLOW

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.
eventFull term: 8/18/2014 to 12/20/2014

F
 

9:00AM - 10:50
10:50AM - 1:40

None

location_onVIL 21-2
location_onVIL 3-03

personL. MCELROY

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

FN 245 - BAKING FUNDAMENTALS II
Advanced baking skills and methods. Emphasis is placed on pastries, cakes, decorating and presentation techniques. Accompaniments from international cuisines will be explored.
eventFull term: 8/18/2014 to 12/20/2014

M

6:00PM - 9:50

None

location_onVIL 3-03

personG. REHM

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

FN 246 - PANTRY
Fundamental principles of pantry service will be covered. Practical experience in techniques, preparation, presentation and service of salads, sandwiches and breakfast items will be explored. Purchasing, storage and quality control of pantry products are included.
eventFull term: 8/18/2014 to 12/20/2014

M
 

9:00AM - 10:50
10:50AM - 1:40

None

location_onVIL 3-03

personL. INLOW

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

FN 275 - FOOD AND BEVERAGE OPERATIONS
Units: 3
Food, beverage, and labor cost controls for careers in food and beverage operations. Specific areas covered include purchasing, receiving, storage, issuing, production, and sales. Also covers management theory, marketing plan development, food and beverage service, facility design and equipment.
eventFull term: 8/18/2014 to 12/20/2014

M

7:00PM - 9:50

None

location_onBGS 146

personM. BRONDI

subjectDETAILS
library_booksBOOKS