How To Read The Class Listing DATES
CRN SEQ TYPE DAYS TIMES BEG-END ADDRESS or BLDG ROOM INSTRUCTOR
CAHS 10 Culinary Fundamentals I 5.0
PREREQ.: Admission to the Culinary Arts and Hospitality
Management Program; ESL 140 or ENGL 90 or 91; placement in
ESL 150 or ENGL 92
31555 001 L/L MTWRF 06:40-10:30AM SH 
KTCH Hodgson, M Deadlines Final Book
Morse, J
MTWR 11:10-12:00PM SW 
014 Hodgson, M
Morse, J
PREREQ.: Admission to the Culinary Arts and Hospitality
Management Program; ESL 140 or ENGL 90 or 91; placement in
ESL 150 or ENGL 92
CAHS 10Q Culinary Fundamentals 5.0
PREREQ.: Admission to the Culinary Arts and Hospitality
Program as a degree-candidate student; ESL 140 or ENGL 90
or 91; placement in ESL 150 or ENGL 92
31556 001 L/L MTWR 02:10-03:00PM SW 014 Dellimore, R Deadlines Final Book
Ng, R
MTWR 03:10-08:00PM SH KTCH Dellimore, R
Ng, R
PREREQ.: Admission to the Culinary Arts and Hospitality
Program as a degree-candidate student; ESL 140 or ENGL 90 or
91; placement in ESL 150 or ENGL 92
CAHS 20 Culinary Fundamentals II 5.0
PREREQ.: CAHS 10 or 10Q.
ADVISE: MATH E or E1 or BSMA H or J
31557 001 L/L MTWR 08:10-09:00AM SW 014 Hammerich, K Deadlines Final Book
Oakley, J
Ogden, A
MTWRF 09:10-01:00PM SH KTCH Hammerich, K
Oakley, J
Ogden, A
CAHS 21 Meat Analysis 2.0
PREREQ.: ESL 140 or ENGL 90 or 91; placement in ESL
150 or ENGL 92
ADVISE: Completion/concurrent enrollment in CAHS 20
31550 001 Lec F 07:10-09:00AM SW 014 Ogden, A Deadlines Final Book
PREREQ.: ESL 140 or ENGL 90 or 91; placement in ESL 150 or
ENGL 92 ADVISE: Completion/concurrent enrollment in CAHS 20
CAHS 24 Specialty Baking & Decorating 3.0
PREREQ.: ESL 140 or ENGL 90 or 91; placement in ESL
150 or ENGL 92; CAHS 10 or 10Q, or demonstration
of CAHS 10 or 10Q exit skills.
Repeat: max. 6 units
31561 001 Lec T 02:10-05:00PM SH KTCH Hodgson, M Deadlines Final Book
CAHS 30 Restaurant Operations 5.0
PREREQ.: CAHS 20
31560 001 L/L MTWRF 10:10-11:00AM SW PCR Paratore, V Deadlines Final Book
Stellman, C
MTWRF 11:10-02:00PM SW PCR Paratore, V
Stellman, C
CAHS 32 Hospitality Marketing 3.0
PREREQ.: ESL 140 or ENGL 90 or 91; placement in ESL
150 or ENGL 92
31551 001 Lec M W F 09:10-10:00AM SW 014 Beighley, S Deadlines Final Book
PREREQ.: ESL 140 or ENGL 90 or 91; placement in ESL 150 or
ENGL 92
CAHS 33 Procurement and Costing 3.0
PREREQ.: ESL 140 or ENGL 90 or 91; placement in ESL
150 or ENGL 92
31552 001 Lec T R 08:10-10:00AM 02/12-05/24 SW 
002 Beighley, S Deadlines Final Book
Dellimore, R
PREREQ.: ESL 140 or ENGL 90 or 91; placement in ESL 150 or
ENGL 92
CAHS 34 Hospitality Law 3.0
PREREQ.: ESL 140 or ENGL 90 or 91; placement in ESL
150 or ENGL 92
31554 001 Lec M 02:10-05:00PM SW 002 Perez, L Deadlines Final Book
PREREQ.: ESL 140 or ENGL 90 or 91; placement in ESL 150 or
ENGL 92
CAHS 40W Work Experience 3.0
PREREQ.: Evidence of passing a CA Food Safety Manager
Certification exam administered by an accredited food
protection manager certification organization
(e.g. Servsafe or National Registry of Food Safety
Professionals) per SB 602 & CA Health & Safety Code; And
approval of CAHS work experience instructor
Coordinator/Instructor
31553 001 Exp W 10:10-11:00AM SW 014 Hirose, L Deadlines Book
HOURS ARR Hirose, L
CAHS 42 Hotel & Restaurant Accounting 3.0
PREREQ.: ESL 140 or ENGL 90 or 91; placement in ESL
150 or ENGL 92
31562 001 Lec M W F 08:10-09:00AM SW 002 Marshall, R Deadlines Final Book
PREREQ.: ESL 140 or ENGL 90 or 91; placement in ESL 150 or
ENGL 92
CAHS 43 Principles of Hotel Admn 3.0
PREREQ.: ESL 140 or ENGL 90 or 91; placement in ESL
150 or ENGL 92
32911 581 Lec W 06:00-08:50PM 88 4th St. 420 Higgins, K Deadlines Final Book
PREREQ.: ESL 140 or ENGL 90 or 91; placement in ESL 150 or
ENGL 92
CAHS 51 Sel Topics in the Hosp Industr 1.0
PREREQ.: ESL 140 or ENGL 90 or 91; placement in ESL
150 or ENGL 92
Repeat: if no subject repeat
34737 G01 Lec F 01:44-03:17PM 01/18-04/19 3750 18th St Beighley, S Deadlines Book
CAHS 60A Sous Vide Cooking 1.0
34444 001 Lec W 02:10-05:00PM 04/17-05/24 SW KTCH Morse, J Deadlines Final Book
CAHS 60B Classic & Modern Sauces 1.0
34445 J01 Lec R 02:10-05:00PM 02/14-03/21 SW KTCH Morse, J Deadlines Book
CAHS 60D Pantry and Cold Kitchen 1.0
34446 001 Lec W 02:10-05:00PM 01/16-02/20 SW KTCH Oakley, J Deadlines Book
CAHS 60F Carving 1.0
34447 001 Lec W 02:10-05:00PM 02/27-04/10 SW KTCH Oakley, J Deadlines Book WAIT LIST
CAHS 100 Introduction to Hospitality 3.0
PREREQ: ESL 140 or placement in ESL 150 or higher
31558 001 Lec T 12:10-02:00PM Zeiger, M Deadlines Book
R 12:10-01:00PM SW 014 Zeiger, M
CAHS 100-001 meeting information:
All Thursday meeting are in SW 14 and
all Tuseday meetings are in MUB 140.
32217 002 Lec T 12:10-02:00PM SW 002 Haimes, B Deadlines Final Book
R 12:10-01:00PM SW 002 Haimes, B
CAHS 205 Intro to Wine & Its Senso Eval 3.0
PREREQ.: ESL 140 or ENGL 90 or 91; placement in ESL
150 or ENGL 92
31656 501 Lec M 06:10-09:00PM SW PCR Haimes, B Deadlines Final Book
PREREQ.: ESL 140 or ENGL 90 or 91; placement in ESL 150 or
ENGL 92
CAHS 208 Catering and Events 4.0
PREREQ.: ESL 140 or ENGL 90 or 91; placement in ESL
150 or ENGL 92
ADVISE: CAHS 10 and 20 or industry experience
32322 381 Lec T 04:00-06:50PM 88 4th St. DINE Haimes, B Deadlines Final Book
R 04:00-08:50PM Haimes, B
PREREQ.: ESL 140 or ENGL 90 or 91; placement in ESL 150 or
ENGL 92 ADVISE: CAHS 10 and 20 or industry experience
CAHS 209 Restaurant Analysis 3.0
PREREQ.: ESL 140 or ENGL 90 or 91; placement in ESL
150 or ENGL 92
34448 J01 Lec W 06:10-09:00PM SW 158 Beighley, S Deadlines Final Book
Stellman, C
CAHS 245 Food Study I 3.0
34449 J51 Lec W 05:10-10:00PM SW KTCH Muller-Moseley, C Deadlines Final Book WAIT LIST
Food basics for home cooks.
LBCS 96C Labr Rltns in Amer Workplace 3.0
32200 001 Lec M W F 12:10-01:00PM SW 002 Porras, G Deadlines Final Book
Shields, W
32201 002 Lec M W F 01:10-02:00PM SW 002 Porras, G Deadlines Final Book
Shields, W
M B 51 Sanitation Principles/Practice 1.0
30935 001 Lec R 01:10-02:00PM SCIE 310 Pong, L Deadlines Final Book
30938 002 Lec F 11:10-12:00PM SCIE 310 Pong, L Deadlines Final Book
NUTR 51 Nutrition and Culinary Arts 2.0
32219 001 Lec T R 01:10-02:00PM SW 014 Tran, T Deadlines Final Book
This class is intended for students registering in the
Culinary Arts and Hospitality Management Programs.
SUPV 231 Intro - Supervision/Management 3.0
32610 501 Lec M 05:40-08:30PM MUB 371 Rusali, M Deadlines Final Book
