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Foods and Nutrition
Spring 2012

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Class Status Last Updated at: 5/23/2013 11:27 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 1/9/2012 to 5/17/2012:
14745 M6:00PM - 8:50   Send Instructor Email L. HOOLIHANBGS 144 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
14235 M W9:00AM - 10:15   Send Instructor Email S. HEWITT Instructor ProfileBGS 144 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
14045 M W10:30AM - 11:45   Send Instructor Email S. HEWITT Instructor ProfileBGS 144 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
14370 T3:30PM - 6:20   Send Instructor Email S. HEWITT Instructor ProfileBGS 144 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
14175 T7:00PM - 9:50   Send Instructor Email T. BRYARSBGS 144 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
14285 T12:30PM - 3:20   Send Instructor Email S. HEWITT Instructor ProfileBGS 144 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
14410 W7:00PM - 9:50   Send Instructor Email C. COY Instructor ProfileBGS 144 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
21740 TBA    Send Instructor Email J. DEMARCHI Instructor ProfileINTERNET
(Off Campus)
ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
22620 TBA    Send Instructor Email J. DEMARCHI Instructor ProfileINTERNET
(Off Campus)
ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Available online 1-9-12. See course access instructions at http://www.saddleback.edu/de/faq.html.

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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 1/9/2012 to 5/17/2012:
14520 F8:00AM - 10:50   Send Instructor Email C. COY Instructor ProfileBGS 148 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 

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FN 110 - FOOD PREPARATION ESSENTIALS
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Learn to prepare healthy foods. Emphasizes techniques, ingredient selection and factors affecting nutritional value and quality. Hands-on experience preparing delicious, nutritious foods.
Units: 3
Material Fee: $65
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/9/2012 to 5/17/2012:
22625 W1:00PM - 5:50   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 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 1/9/2012 to 5/17/2012:
14280 M9:00AM - 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 140 - CULTURAL FOODS
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Regional, ethnic and cultural influences on food patterns and cuisines. Investigation of local sources and preparation using specialized ingredient. Lab adaptation of traditional recipes to meet current nutrition guidelines.
Units: 2
Material Fee: $65
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/9/2012 to 5/17/2012:
21745 F9:00AM - 12:50   Send Instructor Email H. NGUYEN Instructor ProfileVIL 3-03 CanceledDetails...
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 1/9/2012 to 5/17/2012:
14195 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 1/9/2012 to 5/17/2012:
14465 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 1/9/2012 to 5/17/2012:
14230 W7:00PM - 8:50   Send Instructor Email J. SHANNONTAS 220 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 1/9/2012 to 5/17/2012:
14165 W10:30AM - 12:20   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 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 1/9/2012 to 5/17/2012:
14655 T12:30PM - 2:20   Send Instructor Email M. BRONDI Instructor ProfileTAS 116 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 1/9/2012 to 5/17/2012:
14170 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 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 1/14/2012 to 1/15/2012:
14180 SaSu8:00AM - 4:05   Send Instructor Email M. BRONDI Instructor ProfileBGS 144 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Class meets Saturday and Sunday. 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 1/21/2012 to 1/22/2012:
14605 SaSu8:00AM - 4:05   Send Instructor Email M. BRONDI Instructor ProfileBGS 144 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 
> Class meets Saturday and Sunday. 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 226 - MEXICAN FOODS
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Survey of Mexico's many cuisines including specialized techniques and ingredients.
Units: 2
Material Fee: $65
Class has prerequisite
TicketDayTimeInstructorLocationStatus Info   
The following classes meet from 1/9/2012 to 5/17/2012:
21750 F1:00PM - 4:50   Send Instructor Email H. NGUYEN Instructor ProfileVIL 3-03 ClosedDetails...
Book Info
Closed or Canceled Class Cannot Be Added to Cart 

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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 1/9/2012 to 5/17/2012:
14635 T9:00AM - 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 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 1/9/2012 to 3/18/2012:
14590 Th6:00PM - 9:50   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 3/19/2012 to 5/17/2012:
14135 Th6:00PM - 9:50   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 1/9/2012 to 5/17/2012:
14705 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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