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Culinary Arts Summer 2017
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.
eventMeets from: 6/5/2017 to 7/16/2017
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: NoneOnline
M W (Lab)

12:00PM - 3:55
publicONLINEroomVIL 3-03 personJ. DeMarchi
personL. Inlow
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.
eventMeets from: 6/5/2017 to 7/30/2017
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: NoneOnline publicONLINEpersonM. BrondisubjectDetails
library_booksBooks
descriptionThis class is available as an Internet Class. Instruction will be offered via the Internet. The exam will be given on campus, Thursday, 7/27 from 12-3pm in VIL 27-1. 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 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: 8/5/2017 to 8/6/2017
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None SaSu8:00AM - 4:05roomVIL 1-19 personM. BrondisubjectDetails
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 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.
eventMeets from: 6/5/2017 to 7/30/2017
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None T Th10:30AM - 2:40roomVIL 3-03 personT. PichedvanichoksubjectDetails
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.