Summer 2018 Class Schedule (ARC)



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HM 120    Beverage Operation    2 Units

Prerequisite: None.
Advisory: Eligible for ENGRD 310 or ENGRD 312 AND ENGWR 300; OR ESLR 340 AND ESLW 340.
Hours: 36 hours LEC
Description: This course is a study of beverages, both alcoholic and non-alcoholic, used in the food service industry. Topics include non-alcoholic beverages, spirits, beer, and wine, including their production methods and regions, quality and characteristics. Beverage service, wine analysis, service and pairing with food are also covered, as are government regulations, licenses and product costing. Field trips may be required.

Schedule: Six Week - First, Jun 11-Jul 20

MTW11:00AM-12:50PMLECB.KnirkARC MAIN FineArts 50712333Textbook

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 11-Jun 29

MTWTh01:00PM-05:15PMLECB.KnirkARC MAIN FineArts 50710005Textbook

HM 315    Food Theory and Preparation    4 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: 36 hours LEC ; 108 hours LAB
Description: This course is a comprehensive study of basic principles of food science, theory, and techniques involved in food preparation. It includes a study of the factors that influence foods and the changes which occur in foods during preparation. It also emphasizes basic cooking skills, theory application, product, and quality identification.

Schedule: Eight Week - First, Jun 11-Aug 03

MTWTh08:00AM-09:05AMLECR.O'BrienARC MAIN FineArts 58410062Textbook
MTWTh09:15AM-12:25PMLABR.O'BrienARC MAIN FineArts 594

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: Six Week - First, Jun 11-Jul 20

MTW01:00PM-02:50PMLECD.SilvaARC MAIN FineArts 58410364Textbook
MTW03:00PM-05:50PMLABD.SilvaARC MAIN FineArts 592

Summer 2018 Class Schedule

Updated: July 12, 2018