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Culinary Arts Fall 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.
eventFull term: 8/21/2017 to 12/20/2017
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Waitlist Count: 0 F9:00AM - 12:10roomVIL 3-03 personJ. DeMarchisubjectDetails
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 - SUSTAINABLE 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: 8/21/2017 to 12/20/2017
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: NoneOnline
W (Lab)

2:00PM - 4:50
publicONLINEroomVIL 3-03 personK. Lunetto
personK. Lee
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: 8/21/2017 to 12/20/2017
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None Th12:00PM - 1:50roomBGS 144 personM. BrondisubjectDetails
library_booksBooks
Open Seats: NoneOnline publicONLINEpersonM. BrondisubjectDetails
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 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: 8/21/2017 to 12/20/2017
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None Th3:00PM - 6:05roomBGS 148 personC. CoysubjectDetails
library_booksBooks
FN 210 - SERVSAFE IN FOOD PRODUCTION
Units: 1
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: 8/26/2017 to 8/27/2017
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None SaSu8:00AM - 4:05roomBGS 144 personM. BrondisubjectDetails
library_booksBooks
descriptionClass meets Saturday, 8/26 and Sunday, 8/27. 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.
eventMeets from: 9/9/2017 to 9/10/2017
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None SaSu8:00AM - 4:05roomBGS 144 personM. BrondisubjectDetails
library_booksBooks
descriptionClass meets Saturday, 9/9 and Sunday 9/10. 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.
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: 8/21/2017 to 12/20/2017
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Waitlist Count: 0M6:00PM - 9:50roomVIL 3-03 personP. OlhatssubjectDetails
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 222 - CHINESE CUISINE
Regional Chinese cuisines: Szechuan, Mandarin, Cantonese and Shanghai. Lab preparation of authentic dishes using specialized techniques.
eventFull term: 8/21/2017 to 12/20/2017
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: NoneM2:00PM - 5:50roomVIL 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.
FN 226 - MEXICAN CUISINE
Survey of Mexico's regional cuisines including specialized ingredients, techniques and preparations.
eventFull term: 8/21/2017 to 12/20/2017
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None Th9:00AM - 1:05roomVIL 3-03 personK. LunettosubjectDetails
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: 8/21/2017 to 12/20/2017
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None Th1:30PM - 5:35roomVIL 3-03 personK. LunettosubjectDetails
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 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: 8/21/2017 to 12/20/2017
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None W9:00AM - 12:50roomVIL 3-03 personL. InlowsubjectDetails
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 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: 8/21/2017 to 12/20/2017
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None W (Lec)
W (Lab)
6:00PM - 6:50
7:00PM - 9:50
roomVIL 3-03 personK. LunettosubjectDetails
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: 8/21/2017 to 12/20/2017
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None Th6:00PM - 10:05roomVIL 3-03 personL. InlowsubjectDetails
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
Beginning students will gain a general understanding of cooking theory while developing professional culinary arts skills. Basic cooking principles of stocks, sauces, soups, poultry, vegetable and starches will be included. Development of culinary skills through lab applications. Organizational and operational techniques, and development of culinary skills.
eventFull term: 8/21/2017 to 12/20/2017
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None T (Lec)
T (Lab)
9:00AM - 10:50
11:00AM - 1:50
roomVIL 4-04 roomVIL 3-03 personL. InlowsubjectDetails
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 dough (both lean and enriched), cookies, cupcakes, pastry fillings,tarts, pies and pie fillings. Career outlets and nutritional considerations also covered.
eventFull term: 8/21/2017 to 12/20/2017
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None T5:00PM - 9:50roomVIL 3-03 personA. AarvigsubjectDetails
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 cold food and 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: 8/21/2017 to 12/20/2017
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: NoneM (Lec)
M (Lab)
9:00AM - 10:50
11:00AM - 1:50
roomVIL 4-04 roomVIL 3-03 personL. InlowsubjectDetails
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.