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CULIN-095D Culinary Arts Laboratory - (P/NP) - 1 Unit Online and Partially Online Sections
CULIN-200 California Cuisine - (P/NP) - 3 Units Online and Partially Online Sections
2365 SAB-130 Sharkes, N 8/24-12/13 Section 2365 is open-entry/open-exit. This class is currently scheduled to meet partially or fully on campus. The mode of delivery may change, however, based on social distancing guidelines. For scheduling purposes, if you register for this section, please plan on being available at the days and times listed. Your instructor will contact you prior to the course.
1368 T 4:05-7:15pm SAB-130 Sharkes, N 8/24-12/13 This class is currently scheduled to meet partially or fully on campus. The mode of delivery may change, however, based on social distancing guidelines. For scheduling purposes, if you register for this section, please plan on being available at the days and times listed. Your instructor will contact you prior to the course.
CULIN-099 Occupational Work Experience - (LR) - 1-4 Units Online and Partially Online Sections
3252 SAB-130 Sharkes, N 8/24-12/13 This class is currently scheduled to meet partially or fully on campus. The mode of delivery may change, however, based on social distancing guidelines. For scheduling purposes, if you register for this section, please plan on being available at the days and times listed. Your instructor will contact you prior to the course. CULIN-120 Introduction to Fundamentals in Food Service - (LR) - 9 Units Corequisite: CULIN 127 and CULIN 095 Online and Partially Online Sections
3257 TWTHF 8:30-2:20pm SAB-130 Schwarz, E 8/24-12/13 This class is currently scheduled to meet partially or fully on campus. The mode of delivery may change, however, based on social distancing guidelines. For scheduling purposes, if you register for this section, please plan on being available at the days and times listed. Your instructor will contact you prior to the course. CULIN-127 Becoming ServSafe Certified - (LR) - 3 Units Online and Partially Online Sections
2224 W 4:05-7:15pm SAB-130 Schwarz, E 8/24-12/13 This class is currently scheduled to meet partially or fully on campus. The mode of delivery may change, however, based on social distancing guidelines. For scheduling purposes, if you register for this section, please plan on being available at the days and times listed. Your instructor will contact you prior to the course. CULIN-130 Introduction to Commercial Baking - (LR) - 9 Units Corequisite: CULIN 095 Advisory: CULIN 120 recommended Online and Partially Online Sections
5130 TWTHF 7:10-1:25pm SAB-145 Legas, C 8/24-12/13 Section 5130 requires students to provide medical documentation of a negative tuberculosis test. This class is currently scheduled to meet partially or fully on campus. The mode of delivery may change, however, based on social distancing guidelines. For scheduling purposes, if you register for this section, please plan on being available at the days and times listed. Your instructor will contact you prior to the course. CULIN-131 Introduction to Pastry Product Preparation - (LR) - 9 Units Corequisite: CULIN-095 Advisory: CULIN-120 recommended Online and Partially Online Sections
5131 TWTHF 7:10-1:25pm SAB-145 Legas, C 8/24-12/13 Section 5131 requires students to provide medical documentation of a negative tuberculosis test. This class is currently scheduled to meet partially or fully on campus. The mode of delivery may change, however, based on social distancing guidelines. For scheduling purposes, if you register for this section, please plan on being available at the days and times listed. Your instructor will contact you prior to the course.
CULIN-230 Commercial Baking - (LR) - 9 Units Prerequisite: CULIN 120 Corequisite: CULIN 095 Online and Partially Online Sections
5132 TWTHF 7:10-1:25pm SAB-145 Murakami, Y 8/24-12/13 Section 5132 requires students to provide medical documentation of a negative tuberculosis test. This class is currently scheduled to meet partially or fully on campus. The mode of delivery may change, however, based on social distancing guidelines. For scheduling purposes, if you register for this section, please plan on being available at the days and times listed. Your instructor will contact you prior to the course. CULIN-231 Cake Finishing and Restaurant Desserts - (LR) - 9 Units Prerequisite: CULIN-120 Corequisite: CULIN-095A, B, C, or D. Online and Partially Online Sections
5133 TWTHF 7:10-1:25pm SAB-145 Murakami, Y 8/24-12/13 This class is currently scheduled to meet partially or fully on campus. The mode of delivery may change, however, based on social distancing guidelines. For scheduling purposes, if you register for this section, please plan on being available at the days and times listed. Your instructor will contact you prior to the course. CULIN-241A Introduction to Classical and Modern Food Preparation - (LR) - 8 Units Prerequisite: CULIN 120 Corequisite: CULIN 095A-D Online and Partially Online Sections
3270 MTWTH 8:40-3:10pm SAB-136 Sharkes, N 8/24-12/13 This class is currently scheduled to meet partially or fully on campus. The mode of delivery may change, however, based on social distancing guidelines. For scheduling purposes, if you register for this section, please plan on being available at the days and times listed. Your instructor will contact you prior to the course. CULIN-241B Advanced Classical and Modern Food Preparation - (LR) - 8 Units Prerequisite: CULIN 241A Corequisite: CULIN-095A, B, C, or D. Online and Partially Online Sections
3271 MTWTH 8:40-3:10pm SAB-136 Sharkes, N 8/24-12/13 This class is currently scheduled to meet partially or fully on campus. The mode of delivery may change, however, based on social distancing guidelines. For scheduling purposes, if you register for this section, please plan on being available at the days and times listed. Your instructor will contact you prior to the course. CULIN-250 International Cuisine - (P/NP) - 1.5 Units Online and Partially Online Sections
1366 TH 4:05-7:15pm SAB-130 Sharkes, N 8/24-12/13 This class is currently scheduled to meet partially or fully on campus. The mode of delivery may change, however, based on social distancing guidelines. For scheduling purposes, if you register for this section, please plan on being available at the days and times listed. Your instructor will contact you prior to the course.
20 • FA L L 2020 • CO N T R A CO S TA CO L L E G E • W W W. CO N T R A CO S TA . E D U