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Culinary Arts Spring 2012

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: 1/9/2012 to 5/17/2012

W

1:00PM - 5:50

None

location_onVIL 3-03

personJ. ALBO

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.

FN 120 - CONTEMPORARY MEALS
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.
eventFull term: 1/9/2012 to 5/17/2012

M

9:00AM - 1:50

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.

FN 140 - CULTURAL FOODS
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.
eventFull term: 1/9/2012 to 5/17/2012

F

9:00AM - 12:50

None

location_onVIL 3-03

personH. NGUYEN

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.

FN 142 - CLASSICAL CUISINE
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!
eventFull term: 1/9/2012 to 5/17/2012

T

6:00PM - 9:50

None

location_onVIL 3-03

personI. BEACH

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.

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: 1/9/2012 to 5/17/2012

T

12:30PM - 2:20

None

location_onTAS 116

personM. BRONDI

subjectDETAILS
library_booksBOOKS

FN 173 - CATERING AND BANQUETS
Advanced methods of catering and banquet management. Personnel and business aspects; on-site, off-site, and special event planning are covered.
eventFull term: 1/9/2012 to 5/17/2012

W

9:00AM - 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.

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: 1/14/2012 to 1/15/2012

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 5th edition ServSafe coursebook includes the scantron. Contact mbrondi@saddleback.edu.
eventMeets from: 1/21/2012 to 1/22/2012

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 5th edition ServSafe coursebook includes the scantron. Contact mbrondi@saddleback.edu.

FN 226 - MEXICAN FOODS
Survey of Mexico's many cuisines including specialized techniques and ingredients.
eventFull term: 1/9/2012 to 5/17/2012

F

1:00PM - 4:50

None

location_onVIL 3-03

personH. NGUYEN

subjectDETAILS
library_booksBOOKS

FN 240 - INTRODUCTION TO CULINARY ARTS
Introduction to the professional field of Culinary Arts including career options, organizational and operational techniques, and development of culinary skills.
eventFull term: 1/9/2012 to 5/17/2012

T

9:00AM - 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.

FN 242 - MODERN GARDE MANGER - COLD FOOD PREPARATION
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.
eventFirst eight weeks: 1/9/2012 to 3/18/2012

Th

6:00PM - 9:50

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.

FN 243 - MODERN GARDE MANGER - HOT FOOD PREPARATION
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.
eventSecond eight weeks: 3/19/2012 to 5/17/2012

Th

6:00PM - 9:50

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.

FN 244 - BAKING BASICS
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.
eventFull term: 1/9/2012 to 5/17/2012

M

6:00PM - 9:50

None

location_onVIL 3-03

personG. REHM

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.