Summer 2010 Class Schedule (ARC)



Back to Previous Page

HM 100    Calculations in Foodservice Occupations    3 Units

Prerequisite: None.
Advisory: MATH 25; or placement through the assessment process.
Hours: 54 hours LEC
Description: This course is a study of mathematical principles in the context of commercial food production. Topics include recipe conversion and yields, production baking formulas, weights and measures, product yield tests, and recipe and food cost analysis.

Schedule: Other Term, Jun 28-Jul 16
MTWTh     12:30PM-04:45PM LEC B.Knirk              ARC MAIN Rm 483          10014 
Textbook


HM 300    Becoming a Chef    3 Units

Prerequisite: None.
Course Transferable to CSU
Hours: 54 hours LEC
Description: This course covers the history of the culinary profession, explores the numerous avenues of opportunity, and studies the advantages of continuing education in the field. It also covers the backgrounds and approaches of successful chefs and restaurateurs. Field trips are required and provide exposure to different types of kitchens, industry food shows, and/or markets.

Schedule: Six Week - First, Jun 07-Jul 16
MTW       09:00AM-11:50AM LEC B.Knirk              ARC MAIN Rm 481          10278 
Textbook


HM 310    Sanitation, Safety and Equipment    3 Units

Prerequisite: None
Advisory: MATH 204, ENGWR 102 or 103 and ENGRD 116 or ESLR 320, ESLL 320, and ESLW 320, or placement through assessment process.
Course Transferable to CSU
Hours: 54 hours LEC
Description: This course covers all phases of food sanitation; cause, control and investigation of illnesses caused by food contamination; sanitary practices in food preparation, proper dishwashing procedures; sanitation of kitchen, dining room, and all equipment; cleaning materials and procedures; garbage and refuse disposal. The course includes general safety precautions, including elementary first aid; maintenance and operation of appropriate food service equipment; and elements of kitchen planning and types of equipment used.

Schedule: Other Term, Jun 07-Jun 25
MTWTh     12:30PM-04:45PM LEC B.Knirk              ARC MAIN Rm 481          10016 
Textbook


HM 315    Food Theory and Preparation    4 Units

Prerequisite: None.
Advisory: ENGWR 102 or 103, and ENGRD 116 with a grade of ⿿C⿿ or better; OR ESLR 320 and ESLW 320 with a grade of ⿿C⿿ or better; OR placement through assessment process.
Course Transferable to CSU
Hours: 36 hours LEC ; 108 hours LAB
Description: This course is a comprehensive study of basic principles of food science and theory and techniques involved in food preparation. A study of the factors that influence foods and the changes which occur in foods during preparation is included. Emphasis is on basic cooking skills, theory application, product and quality identification.

Schedule: Eight Week - First, Jun 07-Jul 30
MTWTh     08:00AM-09:05AM LEC R.O'Brien            ARC MAIN Rm 507          10312 
Textbook
MTWTh     09:15AM-12:25PM LAB R.O'Brien            ARC MAIN Rm 507            


HM 320    Breads, Yeast Doughs and Pastry    2 Units

Prerequisite: None.
Corequisite: HM 315
Advisory: ENGWR 102 or 103, and ENGRD 116 with a grade of "C" or better; OR ESLR 320 and ESLW 320 with a grade of "C" or better; OR placement through assessment process.
Course Transferable to CSU
Hours: 18 hours LEC ; 54 hours LAB
Description: This course covers theory and principles of doughs, yeast and pastries with emphasis in bread production, sweet and savory doughs, and egg doughs. Topics include croissant, puff dough, and pate-a-choux, traditional breakfast pastries, and American cookies and teacakes. All content is intended for students interested in commercial restaurants, bakeries, and other food service facilities. Laboratory work allows individual and quantity production of products studied.

Schedule: Four Week - First, Jun 07-Jul 02
MTWTh     05:30PM-06:20PM LEC T.Urkofsky           ARC MAIN Rm 507          10492 
Textbook
MTWTh     06:30PM-09:40PM LAB T.Urkofsky           ARC MAIN Rm 507            


HM 325    Fine Baking and Pastry (European)    2 Units

Prerequisite: HM 320 with a grade of "C" or better.
Advisory: MATH 25, ENGWR 102 or 103, and ENGRD 116 with a grade of "C" or better; OR ESLR 320 and ESLW 320 with a grade of "C" or better; OR placement through assessment process.
Course Transferable to CSU
Hours: 18 hours LEC ; 54 hours LAB
Description: This course covers the theory and principles of fine baking and pastry with emphasis on the European tradition. Concentration is on cakes, fine pastry, chocolate work, decoration, and classic and modern desserts. All lecture and laboratory material is intended for students interested in commercial application in restaurants, bakeries and other food service facilities. Laboratory work allows individual and quantity production of products studied.

Schedule: Four Week - Second, Jul 06-Jul 30
MTWTh     05:30PM-06:35PM LEC J.Parks              ARC MAIN Rm 507          10496 
Textbook
MTWTh     06:45PM-09:55PM LAB J.Parks              ARC MAIN Rm 507            


HM 360    Professional Cooking    3 Units

Prerequisite: HM 315 with a grade of "C" or better.
Advisory: HM 100 and 310.
Course Transferable to CSU
Hours: 36 hours LEC ; 54 hours LAB
Description: This course presents the study of intermediate culinary techniques, production standards, recipe analysis, presentation, stocks, sauces, and major ingredients used in professional cooking. The laboratory component includes use of equipment, skills development and time management in the commercial kitchen.

Schedule: Six Week - First, Jun 07-Jul 16
MTW       12:30PM-02:20PM LEC R.Salladarre         ARC MAIN Rm 507          10660 
Textbook
MTW       02:30PM-05:10PM LAB R.Salladarre         ARC MAIN Rm 507            


HM 498    Work Experience in Hospitality Management    1-4 Units

Prerequisite: None.
Advisory: ENGWR 102 or 103, and ENGRD 116 with a grade of "C" or better; OR ESLR 320 and ESLW 320 with a grade of "C" or better; OR placement through assessment process.
General Education: AA/AS Area III(b)
Enrollment Limitation: Maintain a minimum of 7 units
Course Transferable to CSU
Hours: 18 hours LEC
Description: This course is a cooperative effort between the college and hospitality employers in the community. Discussion topics include performance based objectives, resume writing, interviewing and career planning. May be taken 4 times for credit up to 12 units.

Schedule: Other Term, Jul 06-Jul 30
Th        08:00AM-12:05PM LEC B.Knirk              ARC MAIN Rm 506          15535 
Textbook

Summer 2010 Class Schedule

Updated: July 12, 2010