Class Schedule

Details	CRN	Subject Sort descending	Course	Section	Title	Units	Meeting Information Days	Instructors	Location
	70491	CAHS	10B	002	Baking and Pastry	Units 4.5	S M T W Th F S 7:30am-11:20am 10/19-12/22 Statler Wing KTCH S M T W Th F S 11:30am-12:20pm 10/19-12/22 Statler Wing KTCH	Hodgson, M (Primary)	Ocean
Lecture/Lab Baking and Pastry CRN 70491 Section 002 Units 4.5 Type Instructors Hodgson, M (Primary) Location Ocean Meeting Information S M T W Th F S 7:30am-11:20am 10/19-12/22 Statler Wing KTCH S M T W Th F S 11:30am-12:20pm 10/19-12/22 Statler Wing KTCH Catalog Description Pastry and baking production skills through extensive hands-on practice complemented by a combination of lectures and demonstrations. Working in a professional kitchen environment at City College, students prepare an impressive and varied assortment of breads, breakfast pastries, cookies, cakes, pies, tarts and fine-dining plated desserts, honing organizational skills, accuracy, and speed while adhering to sanitation and safety protocols. More Information
	73547	CAHS	20A	001	Culinary Fund. II A	Units 4.5	S M T W Th F S 8:10am-9:00am 08/19-10/18 Statler Wing KTCH S M T W Th F S 9:10am-1:00pm 08/19-10/18 Statler Wing KTCH	Mackenzie, L (Primary)	Ocean
Lecture/Lab Culinary Fund. II A CRN 73547 Section 001 Units 4.5 Type Instructors Mackenzie, L (Primary) Location Ocean Meeting Information S M T W Th F S 8:10am-9:00am 08/19-10/18 Statler Wing KTCH S M T W Th F S 9:10am-1:00pm 08/19-10/18 Statler Wing KTCH Catalog Description Advanced principles of food preparation and service. Emphasis is on modern styles of cuisine, as informed by classical French cooking techniques. Students will practice cooking in a bulk production lab environment (Industrial kitchen), producing a variety of foods from around the world, employing all standard cooking techniques, to make entrees, starches, vegetables, and sauces. More Information
	73548	CAHS	20A	002	Culinary Fund. II A	Units 4.5	S M T W Th F S 8:10am-9:00am 10/19-12/22 Statler Wing KTCH S M T W Th F S 9:10am-1:00pm 10/19-12/22 Statler Wing KTCH	Sappelt, J (Primary)	Ocean
Lecture/Lab Culinary Fund. II A CRN 73548 Section 002 Units 4.5 Type Instructors Sappelt, J (Primary) Location Ocean Meeting Information S M T W Th F S 8:10am-9:00am 10/19-12/22 Statler Wing KTCH S M T W Th F S 9:10am-1:00pm 10/19-12/22 Statler Wing KTCH Catalog Description Advanced principles of food preparation and service. Emphasis is on modern styles of cuisine, as informed by classical French cooking techniques. Students will practice cooking in a bulk production lab environment (Industrial kitchen), producing a variety of foods from around the world, employing all standard cooking techniques, to make entrees, starches, vegetables, and sauces. More Information
	73549	CAHS	20B	001	Culinary Fund. II B	Units 4.5	S M T W Th F S 8:10am-9:00am 08/19-10/18 Statler Wing KTCH S M T W Th F S 9:10am-1:00pm 08/19-10/18 Statler Wing KTCH	Sappelt, J (Primary) Ainza, D	Ocean
Lecture/Lab Culinary Fund. II B CRN 73549 Section 001 Units 4.5 Type Instructors Sappelt, J (Primary) Ainza, D Location Ocean Meeting Information S M T W Th F S 8:10am-9:00am 08/19-10/18 Statler Wing KTCH S M T W Th F S 9:10am-1:00pm 08/19-10/18 Statler Wing KTCH Catalog Description Advanced principles of food preparation for fine dining kitchens through a combination of extensive hands-on practice, lecture, and demonstrations. Focus on line-cooking in various stations with preparation of seasonal menus while taking into account sanitation, sustainability, and restaurant cooking techniques. More Information
	73550	CAHS	20B	002	Culinary Fund. II B	Units 4.5	S M T W Th F S 8:10am-9:00am 10/19-12/22 Statler Wing KTCH S M T W Th F S 9:10am-1:00pm 10/19-12/22 Statler Wing KTCH	Francis, M (Primary)	Ocean
Lecture/Lab Culinary Fund. II B CRN 73550 Section 002 Units 4.5 Type Instructors Francis, M (Primary) Location Ocean Meeting Information S M T W Th F S 8:10am-9:00am 10/19-12/22 Statler Wing KTCH S M T W Th F S 9:10am-1:00pm 10/19-12/22 Statler Wing KTCH Catalog Description Advanced principles of food preparation for fine dining kitchens through a combination of extensive hands-on practice, lecture, and demonstrations. Focus on line-cooking in various stations with preparation of seasonal menus while taking into account sanitation, sustainability, and restaurant cooking techniques. More Information
	70512	CAHS	21	001	Meat Analysis	Units 2	S M T W Th F S 9:10am-11:00am 08/21-12/22 Statler Wing 014	Nesby Jr., N (Primary)	Ocean
Lecture Meat Analysis CRN 70512 Section 001 Units 2 Type Instructors Nesby Jr., N (Primary) Location Ocean Meeting Information S M T W Th F S 9:10am-11:00am 08/21-12/22 Statler Wing 014 Catalog Description Focuses on the fabrication of beef, pork, veal, lamb, poultry, and fish; proper cuts and their uses; and recognition of the quality of meat and cooking methods used for various cuts of meats. Also learn about purchasing specifications and ordering terms. More Information
	70513	CAHS	30A	001	Front of House, Fine Dining	Units 4.5	S M T W Th F S 9:30am-10:35am 08/19-10/18 Statler Wing PCR S M T W Th F S 10:40am-2:15pm 08/19-10/18 Statler Wing PCR	Johnson, C (Primary)	Ocean
Lecture/Lab Front of House, Fine Dining CRN 70513 Section 001 Units 4.5 Type Instructors Johnson, C (Primary) Location Ocean Meeting Information S M T W Th F S 9:30am-10:35am 08/19-10/18 Statler Wing PCR S M T W Th F S 10:40am-2:15pm 08/19-10/18 Statler Wing PCR Catalog Description Focus on front-of-house restaurant operations and dining service, management and equity issues, restaurant trends, and cost controls. A key component of the course is intensive hands-on training in our fine dining restaurant. More Information
	70514	CAHS	30A	002	Front of House, Fine Dining	Units 4.5	S M T W Th F S 9:30am-10:35am 10/19-12/22 Statler Wing PCR S M T W Th F S 10:40am-2:15pm 10/19-12/22 Statler Wing PCR	Johnson, C (Primary)	Ocean
Lecture/Lab Front of House, Fine Dining CRN 70514 Section 002 Units 4.5 Type Instructors Johnson, C (Primary) Location Ocean Meeting Information S M T W Th F S 9:30am-10:35am 10/19-12/22 Statler Wing PCR S M T W Th F S 10:40am-2:15pm 10/19-12/22 Statler Wing PCR Catalog Description Focus on front-of-house restaurant operations and dining service, management and equity issues, restaurant trends, and cost controls. A key component of the course is intensive hands-on training in our fine dining restaurant. More Information
	70515	CAHS	30B	001	Cafeteria & Quick Service	Units 4.5	S M T W Th F S 9:30am-10:35am 08/19-10/18 Statler Wing 158 S M T W Th F S 10:40am-2:15pm 08/19-10/18 Statler Wing 158	Paratore, V (Primary)	Ocean
Lecture/Lab Cafeteria & Quick Service CRN 70515 Section 001 Units 4.5 Type Instructors Paratore, V (Primary) Location Ocean Meeting Information S M T W Th F S 9:30am-10:35am 08/19-10/18 Statler Wing 158 S M T W Th F S 10:40am-2:15pm 08/19-10/18 Statler Wing 158 Catalog Description Focus on food service operations such as management, cost control for cafeterias and quick service business models. A key component of the course is intensive hands-on training in the two college food service outlets: the cafeteria and quick service outlets. More Information
	70516	CAHS	30B	002	Cafeteria & Quick Service	Units 4.5	S M T W Th F S 9:30am-10:35am 10/19-12/22 Statler Wing 158 S M T W Th F S 10:40am-2:15pm 10/19-12/22 Statler Wing 158	Paratore, V (Primary)	Ocean
Lecture/Lab Cafeteria & Quick Service CRN 70516 Section 002 Units 4.5 Type Instructors Paratore, V (Primary) Location Ocean Meeting Information S M T W Th F S 9:30am-10:35am 10/19-12/22 Statler Wing 158 S M T W Th F S 10:40am-2:15pm 10/19-12/22 Statler Wing 158 Catalog Description Focus on food service operations such as management, cost control for cafeterias and quick service business models. A key component of the course is intensive hands-on training in the two college food service outlets: the cafeteria and quick service outlets. More Information
	73962	CAHS	32	931	Hospitality Marketing	Units 3	Online Asynchronous 08/31-12/22	Zeiger, M (Primary)	Online
Online Hospitality Marketing CRN 73962 Section 931 Units 3 Type Instructors Zeiger, M (Primary) Location Online Meeting Information Online Asynchronous 08/31-12/22 Catalog Description Fundamentals of marketing in the hospitality industry, including research, sales, advertising, public relations, social media and other concepts related to hospitality marketing. Section Notes This class has no scheduled meetings and requires the use of Canvas. All coursework is completed on Canvas using an internet enabled device. This class is part of CityOnline and is 16 weeks. For student support and other services, students can check Welcome to CityOnline. More Information
	73617	CAHS	33	931	Procurement and Costing	Units 3	Online Asynchronous 08/31-12/22	Dellimore, R (Primary)	Online
Online Procurement and Costing CRN 73617 Section 931 Units 3 Type Instructors Dellimore, R (Primary) Location Online Meeting Information Online Asynchronous 08/31-12/22 Catalog Description When running a food business, how do you determine how much product to order, the best prices to pay, or what vendors to use? Learn the critical skills required to purchase products and services, examine current issues in procurement for the hospitality industry, such as sourcing sustainably, ensuring diversity, and understanding where food and goods come from. The class also covers emerging purchasing technologies and external forces that affect the supply chain. Section Notes This class has no scheduled meetings and requires the use of Canvas. All coursework is completed on Canvas using an internet enabled device. This class is part of CityOnline and is 16 weeks. For student support and other services, students can check Welcome to CityOnline. More Information
	72562	CAHS	34	931	Hospitality Law	Units 3	Online Asynchronous 08/31-12/22	Zeiger, M (Primary)	Online
Online Hospitality Law CRN 72562 Section 931 Units 3 Type Instructors Zeiger, M (Primary) Location Online Meeting Information Online Asynchronous 08/31-12/22 Catalog Description An overview of the legal system as it pertains to hotels, restaurants, bars, and private clubs with an emphasis on liability prevention particularly in the areas of employment, ADA and civil rights compliance, food service liability, responsible beverage service and the innkeeper/guest relationship. Section Notes This class has no scheduled meetings and requires the use of Canvas. All coursework is completed on Canvas using an internet enabled device. This class is part of CityOnline and is 16 weeks. For student support and other services, students can check Welcome to CityOnline. More Information
	70518	CAHS	40W	W65	Work Experience	Units 5	S M T W Th F S 11:10am-12:00pm 08/31 Statler Wing 014 TBA TBA 08/31-12/22	Shea, L (Primary)	Online
Online Work Experience CRN 70518 Section W65 Units 5 Type Instructors Shea, L (Primary) Location Online Meeting Information S M T W Th F S 11:10am-12:00pm 08/31 Statler Wing 014 TBA TBA 08/31-12/22 Catalog Description Off campus laboratory training in hotels, restaurants and other allied areas. This final course in the program is designed to provide practical experience in the branch of the industry to which the student shows to be best adapted or in which the student desires additional training beyond that given in prior classes. One unit of credit is earned for 54 hours of unpaid or paid work. Section Notes This class requires the use of Canvas and 1 in-person meeting on Aug 31, 2026 from 11:10am to noon, Statler Wing, Rm 014.. Students will also complete coursework in Canvas, which must be accessed using an internet enabled device. This class is part of CityOnline and is 16 weeks. For student support and other services, students can check Welcome to CityOnline. More Information
	72711	CAHS	42	831	Numbers for Hospitality	Units 3	Online Asynchronous 08/19-12/22	Shaw, T (Primary)	Online
Online Numbers for Hospitality CRN 72711 Section 831 Units 3 Type Instructors Shaw, T (Primary) Location Online Meeting Information Online Asynchronous 08/19-12/22 Catalog Description An introductory and practical overview of hotel and restaurant accounting with emphasis on understanding what the numbers mean and how to apply them in actively managing the operation of a hotel, restaurant, or other food business. Section Notes This class has no scheduled meetings and requires the use of Canvas. All coursework is completed on Canvas using an internet enabled device. This class is part of CityOnline and is 17.5 weeks. For student support and other services, students can check Welcome to CityOnline. More Information
	73934	CAHS	45	831	Sustainble Hospitality	Units 3	Online Asynchronous 08/19-12/22	Shaw, T (Primary)	Online
Online Sustainble Hospitality CRN 73934 Section 831 Units 3 Type Instructors Shaw, T (Primary) Location Online Meeting Information Online Asynchronous 08/19-12/22 Catalog Description Examination of issues of sustainability in the hospitality industry. By looking through the lenses of environmental, social, and economic sustainability, students will gain an understanding of how business and personal decisions can impact the environment, their communities, and their establishments. Through lectures, readings, discussions, case studies, and their own research, students will learn how to make informed decisions that promote sustainability in their business. Section Notes This class requires use of Canvas with no required in-person meetings. Students will complete coursework in Canvas, which must be accessed using an internet-enabled device. This class is part of CityOnline and is 17.5 weeks. For student support and other services, students can check Welcome to CityOnline. More Information
	74148	CAHS	60J	001	Global Cuisines: United States	Units 1	S M T W Th F S 11:10am-2:00pm 08/21-09/27 Statler Wing 012	Mackenzie, L (Primary)	Ocean
Lecture Global Cuisines: United States CRN 74148 Section 001 Units 1 Type Instructors Mackenzie, L (Primary) Location Ocean Meeting Information S M T W Th F S 11:10am-2:00pm 08/21-09/27 Statler Wing 012 Catalog Description An advanced culinary course including lecture and demonstration of the history, techniques, ingredients, and current trends of United States cuisine. More Information
	74149	CAHS	60M	001	Chocolate and Confections	Units 1	S M T W Th F S 3:10pm-6:00pm 10/27-11/12 Statler Wing KTCH	Villavelazquez, L (Primary)	Ocean
Lecture Chocolate and Confections CRN 74149 Section 001 Units 1 Type Instructors Villavelazquez, L (Primary) Location Ocean Meeting Information S M T W Th F S 3:10pm-6:00pm 10/27-11/12 Statler Wing KTCH Catalog Description Lecture and demonstration on the history of chocolate, chocolate tempering, and the production process for making ganaches, molded truffles and chocolate decor. Techniques for producing assorted confections and candies. More Information
	74150	CAHS	60V	001	Cooking for Special Diets	Units 1	S M T W Th F S 4:10pm-7:30pm 09/28-11/08 Statler Wing 012	Ainza, D (Primary)	Ocean
Lecture Cooking for Special Diets CRN 74150 Section 001 Units 1 Type Instructors Ainza, D (Primary) Location Ocean Meeting Information S M T W Th F S 4:10pm-7:30pm 09/28-11/08 Statler Wing 012 Catalog Description This class covers various flavor profiles, cooking techniques, ingredients, and equipment used to create dishes for vegetarian, vegan, gluten-free, allergen-free, and other special diets. More Information
	73970	CAHS	100	001	Introduction to Hospitality	Units 3	S M T W Th F S 1:10pm-4:00pm 08/24-12/22 Statler Wing 002	Lim, J (Primary)	Ocean
Lecture Introduction to Hospitality CRN 73970 Section 001 Units 3 Type Instructors Lim, J (Primary) Location Ocean Meeting Information S M T W Th F S 1:10pm-4:00pm 08/24-12/22 Statler Wing 002 Catalog Description A comprehensive examination of the hospitality industry, including lodging, restaurants, recreation, meeting, conventions, special events and the travel and tourism sectors. Emphasis on organizational structures, departments, job classifications, and career paths within each sector. Lecture and discussions are enhanced by industry guest speakers. More Information
	74421	CAHS	100	003	Introduction to Hospitality	Units 3	S M T W Th F S 1:10pm-4:00pm 08/19-12/22 Statler Wing 002	Lim, J (Primary)	Ocean
Lecture Introduction to Hospitality CRN 74421 Section 003 Units 3 Type Instructors Lim, J (Primary) Location Ocean Meeting Information S M T W Th F S 1:10pm-4:00pm 08/19-12/22 Statler Wing 002 Catalog Description A comprehensive examination of the hospitality industry, including lodging, restaurants, recreation, meeting, conventions, special events and the travel and tourism sectors. Emphasis on organizational structures, departments, job classifications, and career paths within each sector. Lecture and discussions are enhanced by industry guest speakers. More Information
	70484	CAHS	100	931	Introduction to Hospitality	Units 3	Online Asynchronous 08/31-12/22	Zeiger, M (Primary)	Online
Online Introduction to Hospitality CRN 70484 Section 931 Units 3 Type Instructors Zeiger, M (Primary) Location Online Meeting Information Online Asynchronous 08/31-12/22 Catalog Description A comprehensive examination of the hospitality industry, including lodging, restaurants, recreation, meeting, conventions, special events and the travel and tourism sectors. Emphasis on organizational structures, departments, job classifications, and career paths within each sector. Lecture and discussions are enhanced by industry guest speakers. Section Notes This class has no scheduled meetings and requires the use of Canvas. All coursework is completed on Canvas using an internet enabled device. This class is part of CityOnline and is 16 weeks. For student support and other services, students can check Welcome to CityOnline. More Information
	70493	CAHS	205	001	Intro to Wine	Units 3	S M T W Th F S 6:10pm-9:00pm 08/19-12/22 Statler Wing PCR	LaVilla, J (Primary)	Ocean
Lecture Intro to Wine CRN 70493 Section 001 Units 3 Type Instructors LaVilla, J (Primary) Location Ocean Meeting Information S M T W Th F S 6:10pm-9:00pm 08/19-12/22 Statler Wing PCR Catalog Description An introduction to the history of wine, major wine regions, and production of grapes along with basic techniques of sensory evaluation of wines, with emphasis on the major grape varieties and their varying Old and New World expressions. Students must be 21 or older in order to practice tasting techniques essential to both palate development and to have the meaning of the terms used in describing wine come alive. More Information
	72126	CAHS	245	001	Intro to Food Prep	Units 3	S M T W Th F S 4:10pm-6:00pm 08/25-12/22 Statler Wing KTCH S M T W Th F S 6:10pm-9:00pm 08/25-12/22 Statler Wing KTCH	Ainza, D (Primary)	Ocean
Lecture/Lab Intro to Food Prep CRN 72126 Section 001 Units 3 Type Instructors Ainza, D (Primary) Location Ocean Meeting Information S M T W Th F S 4:10pm-6:00pm 08/25-12/22 Statler Wing KTCH S M T W Th F S 6:10pm-9:00pm 08/25-12/22 Statler Wing KTCH Catalog Description Introduction to hands-on food preparation techniques with an emphasis on practical skills. Course also includes nutritious meal planning, cost effective, seasonal food selection, purchasing, storage, preservation concepts, safety, sanitation, elementary nutrition and standards for sensory evaluation. More Information
	74379	CDEV	41D	648	CDEV Permit and Prof. Growth	Units 1	S M T W Th F S 9:10am-3:00pm 09/26 John Adams Center 100 S M T W Th F S 9:10am-3:00pm 10/03 John Adams Center 100 S M T W Th F S 9:10am-3:00pm 11/14 John Adams Center 100	Anaya, D (Primary)	John Adams
Lecture CDEV Permit and Prof. Growth CRN 74379 Section 648 Units 1 Type Instructors Anaya, D (Primary) Location John Adams Meeting Information S M T W Th F S 9:10am-3:00pm 09/26 John Adams Center 100 S M T W Th F S 9:10am-3:00pm 10/03 John Adams Center 100 S M T W Th F S 9:10am-3:00pm 11/14 John Adams Center 100 Catalog Description Overview of the Child Development Permit Matrix, including the application process, recent changes and requirements for education and experience. Emphasis on the role of the professional growth advisor using the "California Early Childhood Educator (ECE) Competencies." Utilizing the CA ECE Registry and the role of the Registry in tracking professional development and academic coursework will also be covered. Section Notes This in person class meets 3 times only: 9/26, 10/3 and 11/14 from 9 AM to 3 P M Discover the capacities for Professional Growth Advising and learn about the Child Development Permit Matrix, including the application process, recent changes and requirements for education and experience and using the "California Early Childhood Educator (ECE) Competencies." Utilizing the CA ECE Registry and the role of the Registry in tracking professional development and academic coursework will also be covered. CSU More Information

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