Summer 2017 Class Schedule (ARC)



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HM 100    Calculations in Foodservice Occupations    3 Units

Prerequisite: None.
Advisory: MATH 25 or 41; 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: Four Week - Second, Jul 03-Jul 28
MTWTh     12:30PM-03:40PM LEC J.Parks              ARC MAIN FineArts 507    10004 
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: Other Term, Jun 05-Jun 23
MTWTh     08:00AM-12:15PM LEC B.Knirk              ARC MAIN FineArts 507    10058 
Textbook


HM 310    Sanitation, Safety and Equipment    3 Units

Prerequisite: None.
Advisory: Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLR 340 AND ESLW 340.
Course Transferable to CSU
Hours: 54 hours LEC
Description: This course covers all phases of food sanitation, including the cause, control and investigation of illness related to food contamination. Sanitary practices in food preparation; proper dishwashing procedures, sanitation of kitchen, dining room, and all equipment; cleaning materials and procedures and garbage and refuse disposal. This course includes general safety precautions, maintenance and operation of appropriate food service equipment, along with elements of kitchen planning and types of equipment used. Successful completion of this course results in Servsafe certification.

Schedule: Other Term, Jun 05-Jun 23
MTWTh     12:30PM-04:45PM LEC B.Knirk              ARC MAIN Arts & Sci 111  10005 
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 05-Jul 28
MTWTh     08:00AM-09:05AM LEC R.O'Brien            ARC MAIN FineArts 584    10064 
Textbook
MTWTh     09:15AM-12:25PM LAB R.O'Brien            ARC MAIN FineArts 594      


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 05-Jun 30
MTWTh     12:30PM-01:20PM LEC J.Parks              ARC MAIN FineArts 507    10350 
Textbook
MTWTh     01:30PM-04:40PM LAB J.Parks              ARC MAIN FineArts 583      


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 covers intermediate and advanced culinary techniques. It includes 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: Four Week - First, Jun 05-Jun 30
MTWTh     12:30PM-02:35PM LEC T.Urkofsky           ARC MAIN FineArts 584    10413 
Textbook
MTWTh     02:45PM-05:55PM LAB T.Urkofsky           ARC MAIN FineArts 592      

Summer 2017 Class Schedule

Updated: August 9, 2017