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Culinary Arts Fall 2016

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: 8/22/2016 to 12/18/2016

W

2:00PM - 4:50

None

location_onVIL 3-03

personJ. DEMARCHI

subjectDETAILS
library_booksBOOKS
descriptionThis class is available as a Hybrid Class. Instruction will be offered via Classroom and Internet. Is an online class right for you? Please take this quiz: http://www.saddleback.edu/de/DEquiz.html See class tips for online education at http://www.saddleback.edu/oe/online-class-tips, and course access instructions at http://www.saddleback.edu/de/student-technical-support/. Student must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

FN 120 - CONTEMPORARY MEALS
Topics emphasized include links among growing vegetables and herbs, preparing healthy and nutritious meals, sustainability in the food service industry, and understanding the environmental ethics, based upon the “Farm-to-Table” model. Laboratory experiences include “hands on” growing and maintaining an organic garden and preparing sustainable foods.
eventFull term: 8/22/2016 to 12/18/2016
12030
Online
Lab

ONLINE
Th


8:00AM - 10:50

None

ONLINE
location_onVIL 3-03

personK. LEE
personK. LUNETTO

subjectDETAILS
library_booksBOOKS
descriptionThis class is available as a Hybrid Class. Instruction will be offered via Classroom and Internet. Is an online class right for you? Please take this quiz: http://www.saddleback.edu/de/DEquiz.html See class tips for online education at http://www.saddleback.edu/oe/online-class-tips, and course access instructions at http://www.saddleback.edu/de/student-technical-support/. Student must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

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: 8/22/2016 to 12/18/2016

Th

12:30PM - 2:20

None

location_onBGS 235

personM. BRONDI

subjectDETAILS
library_booksBOOKS

ONLINE

 

None

ONLINE

personM. BRONDI

subjectDETAILS
library_booksBOOKS
descriptionThis class is available as an Internet Class. Instruction will be offered via the Internet. Final exam will be given on campus. Day, time and place to be determined. Is an online class right for you? Please take this quiz: http://www.saddleback.edu/de/DEquiz.html See class tips for online education at http://www.saddleback.edu/oe/online-class-tips, and course access instructions at http://www.saddleback.edu/de/student-technical-support/.

FN 173 - CATERING AND BANQUETS
Advanced methods of catering and personal chef business. Personnel and business aspects; on-site, off-site, and special event planning are covered.
eventFull term: 8/22/2016 to 12/18/2016

F

8:00AM - 1:20

None

location_onVIL 3-03

personK. LUNETTO

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

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: 8/22/2016 to 12/18/2016

Th

3:00PM - 5:50

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: 8/27/2016 to 8/28/2016

SaSu

8:00AM - 4:05

None

location_onBGS 144

personM. BRONDI

subjectDETAILS
library_booksBOOKS
descriptionClass meets Saturday, 8/27 and Sunday 8/28. 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: 9/10/2016 to 9/11/2016

SaSu

8:00AM - 4:05

None

location_onBGS 144

personM. BRONDI

subjectDETAILS
library_booksBOOKS
descriptionClass meets Saturday and Sunday. 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.

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.
eventFull term: 8/22/2016 to 12/18/2016

M

6:00PM - 9:50

None

location_onVIL 3-03

personP. OLHATS
personK. LUNETTO

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

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: 8/22/2016 to 12/18/2016

F

2:00PM - 6:10

None

location_onVIL 3-03

personT. PICHEDVANICHOK

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

Sa

1:00PM - 4:50

None

location_onVIL 3-03

personT. PICHEDVANICHOK

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

FN 226 - MEXICAN CUISINE
Survey of Mexico's many cuisines including specialized techniques and ingredients.
eventFull term: 8/22/2016 to 12/18/2016

Th

11:00AM - 2:50

None

location_onVIL 3-03

personK. LUNETTO

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

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.
eventFull term: 8/22/2016 to 12/18/2016

Th

6:00PM - 9:50

None

location_onVIL 3-03

personM. MARLIN

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

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: 8/22/2016 to 12/18/2016

T

2:00PM - 5:50

None

location_onVIL 3-03

personL. INLOW

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

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: 8/22/2016 to 12/18/2016
11955
Lec
Lab

M

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

None

location_onVIL 21-1
location_onVIL 3-03

personL. INLOW

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

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: 8/22/2016 to 12/18/2016

W

8:00AM - 12:50

None

location_onVIL 3-03

personL. INLOW

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

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: 8/22/2016 to 12/18/2016

W

5:00PM - 9:50

None

location_onVIL 3-03

personA. AARVIG

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

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: 8/22/2016 to 12/18/2016

T

6:00PM - 9:50

None

location_onVIL 3-03

personA. AARVIG

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.

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: 8/22/2016 to 12/18/2016
11995
Lec
Lab

T

9:00AM - 10:50
11:00AM - 1:50

None

location_onVIL 22-1
location_onVIL 3-03

personL. INLOW

subjectDETAILS
library_booksBOOKS
descriptionStudent must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef’s jacket required. Ordering process will be covered at the first class meeting.