Summer 2012 Class Schedule (ARC)



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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, Jul 02-Jul 20
MTWTh     12:30PM-04:45PM LEC B.Knirk              ARC MAIN Science 483     10006 
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 11-Jul 20
MTW       09:00AM-11:50AM LEC B.Knirk              ARC MAIN Science 483     10099 
Textbook

Schedule: Eight Week - First, Jun 11-Aug 03
TBA       TBA             LEC B.Knirk               TBA TBA                 12127 Textbook


HM 310    Sanitation, Safety and Equipment    3 Units

Prerequisite: None
Advisory: 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: Eight Week - First, Jun 11-Aug 03
TBA       TBA             LEC B.Knirk               TBA TBA                 12128 
Textbook

Schedule: Other Term, Jun 11-Jun 28
MTWTh     12:30PM-04:45PM LEC B.Knirk              ARC MAIN Science 483     10007 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 11-Aug 03
MTWTh     08:00AM-09:05AM LEC R.O'Brien            ARC MAIN FineArts 507    10108 
Textbook
MTWTh     09:15AM-12:25PM LAB R.O'Brien            ARC MAIN FineArts 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 11-Jul 20
MTW       12:35PM-02:25PM LEC R.Salladarre         ARC MAIN FineArts 507    10210 
Textbook
MTW       02:35PM-05:25PM LAB R.Salladarre         ARC MAIN FineArts 507      

Summer 2012 Class Schedule

Updated: July 16, 2012