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Foods and Nutrition
Spring 2011

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Class Status Last Updated at: 5/19/2013 9:47 AM

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FN 50 - FUNDAMENTALS OF NUTRITION
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Nutrition education for health and wellness. A comprehensive analysis of principles of nutrition and their relationship to health. Scientific concepts of nutrition related to health issues and the needs of the individual.
Units: 3
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/10/2011 to 5/19/2011:
13965 M6:00PM - 8:50   Send Instructor Email L. HOOLIHANBGS 144 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
13510 M W9:00AM - 10:20   Send Instructor Email S. HEWITT Instructor ProfileBGS 144 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
13405 M W10:30AM - 11:50   Send Instructor Email S. HEWITT Instructor ProfileBGS 144 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
22600 T3:30PM - 6:20   Send Instructor Email S. HEWITT Instructor ProfileBGS 144 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
13700 T7:00PM - 9:50   Send Instructor Email L. HESSE Instructor ProfileBGS 144 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
13775 T12:30PM - 3:20   Send Instructor Email S. HEWITT Instructor ProfileBGS 144 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
13875 Th4:00PM - 6:50   Send Instructor Email J. DEMARCHI Instructor ProfileBGS 144 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
14215 Th7:00PM - 9:50   Send Instructor Email C. COY Instructor ProfileBGS 144 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 

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FN 64 - NUTRITION ISSUES AND CONTROVERSIES
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Stresses a topical approach to nutrition and related health conditions with emphasis on evaluation of controversial views and findings. Topics featured include food fads, energy balance, and current dietary trends.
Units: 3
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/10/2011 to 5/19/2011:
13315 T10:30AM - 1:20   Send Instructor Email L. HESSE Instructor ProfileBGS 148 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 

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FN 120 - CONTEMPORARY MEALS
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Hands on experience preparing delicious, nutritious meals. Planning, organizing, preparing and serving balanced meals on the basis of time, energy and money management for a variety of life styles considering time and costs.
Units: 3
Material Fee: $65
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/10/2011 to 5/19/2011:
13575 T9:00AM - 1:50   Send Instructor Email L. INLOW Instructor ProfileVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Student must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef's jacket required.

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FN 142 - CLASSICAL CUISINE
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Techniques of menu planning, preparation, presentation and service of fine cuisine. Fundamental techniques of cooking defined and emphasized through gourmet recipes. Culinary careers and professional applications explored. All levels welcome!
Units: 2
Material Fee: $65
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/10/2011 to 5/19/2011:
80445 T6:00PM - 9:50   Send Instructor Email I. BEACHVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Student must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef's jacket required.

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FN 160 - NUTRITION, WEIGHT MANAGEMENT, AND EATING DISORDERS
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Weight management principles. Nutritional concerns and treatment of eating disorders. Weight control methods, nutritional needs, recommended life style changes. Professional applications for nutrition and eating disorder counselors.
Units: 3
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/10/2011 to 5/19/2011:
14230 T6:00PM - 8:50   Send Instructor Email C. MARSHALL Instructor ProfileBGS 146 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 

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FN 161 - NUTRITION FOR HEALTH OCCUPATIONS
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Nutrition education for the health professional. Essential nutrients, basic dietary guides, nutrition throughout the life cycle, nutrition-related health conditions; basic therapeutic nutrition, ethnic diets, evaluating information.
Units: 2
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/10/2011 to 5/19/2011:
13545 W7:00PM - 8:50   Send Instructor Email J. SHANNONBGS 339 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 

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FN 164 - SPORTS NUTRITION
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Nutrition information for individuals interested in athletic performance, sports, fitness, and health.
Units: 2
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/10/2011 to 5/19/2011:
14030 Th10:30AM - 12:20   Send Instructor Email L. HESSE Instructor ProfileHS 104 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 

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FN 171 - SANITATION AND SAFETY
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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.
Units: 2
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/10/2011 to 5/19/2011:
14190 Th12:30PM - 2:20   Send Instructor Email M. BRONDI Instructor ProfileHS 104 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 

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FN 173 - CATERING AND BANQUETS
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Advanced methods of catering and banquet management. Personnel and business aspects; on-site, off-site, and special event planning are covered.
Units: 2
Material Fee: $65
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/10/2011 to 5/19/2011:
22595 Th9:00AM - 12:50   Send Instructor Email L. INLOW Instructor ProfileVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 

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FN 210 - SERVSAFE IN FOOD PRODUCTION
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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.
Units: 1
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/15/2011 to 1/16/2011:
22610 SaSu8:00AM - 4:05   Send Instructor Email M. BRONDI Instructor ProfileBGS 144 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Students must have the book and scantron upon entering the first day of class. A new 5th edition ServSafe coursebook includes the scantron. Contact mbrondi@saddleback.edu.

The following classes meet from 1/22/2011 to 1/23/2011:
13445 SaSu8:00AM - 4:05   Send Instructor Email M. BRONDI Instructor ProfileBGS 144 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Students must have the book and scantron upon entering the first day of class. A new 5th edition ServSafe coursebook includes the scantron. Contact mbrondi@saddleback.edu.

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FN 223 - ASIAN FOODS
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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.
Units: 2
Material Fee: $65
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/10/2011 to 5/19/2011:
22605 Th6:00PM - 9:50   Send Instructor Email H. NGUYEN Instructor ProfileVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Student must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef's jacket required.

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FN 236 - AMERICAN REGIONAL FOODS
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A tasty exploration of America's culinary heritage. Hands-on preparation of unique cuisines such as Northeast colonial and Native American, Southern Creole and Cajun, Southwest Hispanic and Latino and Midwest Scandinavian and German.
Units: 2
Material Fee: $65
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/10/2011 to 5/19/2011:
13760 F9:00AM - 12:50   Send Instructor Email H. NGUYEN Instructor ProfileVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Student must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef's jacket required.

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FN 240 - INTRODUCTION TO CULINARY ARTS
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Introduction to the professional field of Culinary Arts including career options, organizational and operational techniques, and development of culinary skills.
Units: 2
Material Fee: $65
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/10/2011 to 5/19/2011:
13945 M1:00PM - 4:50   Send Instructor Email J. ALBO Instructor ProfileVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Student must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef's jacket required.

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FN 242 - MODERN GARDE MANGER - COLD FOOD PREPARATION
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Fundamental principles of modern garde manger will be covered. Practical experience in techniques, preparation, presentation and service of hors d'oeuvres, salads, sandwiches and cheese selection will be explored. Purchasing, storage and quality control of pantry products are included.
Units: 1
Material Fee: $50
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/10/2011 to 3/20/2011:
13840 W9:00AM - 12:50   Send Instructor Email L. INLOW Instructor ProfileVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Student must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef's jacket required.

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FN 243 - MODERN GARDE MANGER - HOT FOOD PREPARATION
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Fundamental principles of modern garde manger will be covered. Practical experience in techniques, preparation, presentation and service of poultry, meats, fish and shellfish, sausage making and pates will be explored. Purchasing, storage and quality control of pantry products will be taught.
Units: 1
Material Fee: $50
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 3/21/2011 to 5/19/2011:
22590 W9:00AM - 12:50   Send Instructor Email L. INLOW Instructor ProfileVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Student must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef's jacket required.

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FN 244 - BAKING BASICS
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Fundamental principles of baking including ingredients, quick breads, yeast doughs, cakes, cookies, pastry fillings, pies and pie fillings. Career outlets and nutritional considerations also covered.
Units: 2
Material Fee: $65
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/10/2011 to 5/19/2011:
14180 M9:00AM - 12:50   Send Instructor Email L. INLOW Instructor ProfileVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Student must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef's jacket required.
80415 M6:00PM - 9:50   Send Instructor Email G. REHM Instructor ProfileVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Student must be currently enrolled in FN 210 or FN 171 or completed prior to registration. Contact instructor or website. Chef's jacket required.

Class Status Explanation
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