Culinary Arts
School of Social Sciences, Business and Humanities To contact instructors, click on their names to get the email addresses of full-time professors or the appropriate school contact information for adjunct faculty.
CA 181
FOOD SERVICE SAFETY, SANITATION, AND NUTRITION
1 Unit
Introduces students to principles of food microbiology, food-borne diseases, as well as regulatory standards and measures required for the prevention of food-borne diseases. Meets current food protection standards for regulatory agents. Prepares students to test for the San Diego County food handlers' certification. [D; CSU]
| Cls No. | Crs/Sect No. | Time | Days | Room | Instructor | #Weeks | #Seats |
|---|---|---|---|---|---|---|---|
| 72623 | CA 181 601 | 06:30PM-07:20PM | TH | 217 | Atkins,Mark | 8 | 0* |
| 07:30PM-08:20PM | TH | 217 | |||||
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HYBRID/MAIN CAMPUS - EVENING
Begins: 8/20/2012 Ends: 10/13/2012
This is a Hybrid course. On campus meetings and online participation are required. Class meets every other week.
*Open seats as of Wednesday, November 14, 2012 2:15 PM
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CA 183
FOOD PURCHASE AND CONTROL
2 Units
[Recommended Preparation: BUS 183 or equivalent.] Familiarizes students with basic aspects of purchase and cost control within the food service industry. Reviews basic mathematics utilized in food purchase calculations, discounts, markups, and skills required in forecasting operational needs, menu pricing, and cost control. Emphasizes essential skills required by employers within the industry. [D; CSU]
| Cls No. | Crs/Sect No. | Time | Days | Room | Instructor | #Weeks | #Seats |
|---|---|---|---|---|---|---|---|
| 72625 | CA 183 601 | 06:30PM-08:20PM | TH | 217 | Atkins,Mark | 8 | 0* |
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HYBRID/MAIN CAMPUS - EVENING
Begins: 10/22/2012 Ends: 12/12/2012
This is a Hybrid course. On campus meetings and online participation are required. Class meets every other week.
*Open seats as of Wednesday, November 14, 2012 2:15 PM
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Total Courses: 2 Total Sections: 2