Class Schedule

Details	CRN	Subject Sort descending	Course	Section	Title	Units	Meeting Information Days	Instructors	Location
	35756	CAHS	20A	002	Culinary Fund. II A	Units 4.5	S M T W Th F S 8:30am-9:20am 03/17-05/21 S M T W Th F S 9:30am-1:05pm 03/17-05/21	Mackenzie, L (Primary) Nesby Jr., N	Ocean
Lecture/Lab Culinary Fund. II A CRN 35756 Section 002 Units 4.5 Type Instructors Mackenzie, L (Primary) Nesby Jr., N Location Ocean Meeting Information S M T W Th F S 8:30am-9:20am 03/17-05/21 S M T W Th F S 9:30am-1:05pm 03/17-05/21 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
	35766	CAHS	20B	001	Culinary Fund. II B	Units 4.5	S M T W Th F S 8:30am-9:20am 01/13-03/16 S M T W Th F S 9:30am-1:05pm 01/13-03/16	Shaw, T (Primary) Kellond, M	Ocean
Lecture/Lab Culinary Fund. II B CRN 35766 Section 001 Units 4.5 Type Instructors Shaw, T (Primary) Kellond, M Location Ocean Meeting Information S M T W Th F S 8:30am-9:20am 01/13-03/16 S M T W Th F S 9:30am-1:05pm 01/13-03/16 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
	35767	CAHS	20B	002	Culinary Fund. II B	Units 4.5	S M T W Th F S 8:30am-9:20am 03/17-05/21 S M T W Th F S 9:30am-1:05pm 03/17-05/21	Sappelt, J (Primary)	Ocean
Lecture/Lab Culinary Fund. II B CRN 35767 Section 002 Units 4.5 Type Instructors Sappelt, J (Primary) Location Ocean Meeting Information S M T W Th F S 8:30am-9:20am 03/17-05/21 S M T W Th F S 9:30am-1:05pm 03/17-05/21 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
	35757	CAHS	21	001	Meat Analysis	Units 2	S M T W Th F S 9:10am-11:00am 01/17-05/21	Nesby Jr., N (Primary)	Ocean
Lecture Meat Analysis CRN 35757 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 01/17-05/21 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
	33281	CAHS	30A	001	Front of House, Fine Dining	Units 4.5	S M T W Th F S 9:30am-10:35am 01/13-03/16 S M T W Th F S 10:40am-2:15pm 01/13-03/16	Johnson, C (Primary)	Ocean
Lecture/Lab Front of House, Fine Dining CRN 33281 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 01/13-03/16 S M T W Th F S 10:40am-2:15pm 01/13-03/16 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
	33277	CAHS	30A	002	Front of House, Fine Dining	Units 4.5	S M T W Th F S 9:30am-10:35am 03/17-05/21 S M T W Th F S 10:40am-2:15pm 03/17-05/21	Johnson, C (Primary)	Ocean
Lecture/Lab Front of House, Fine Dining CRN 33277 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 03/17-05/21 S M T W Th F S 10:40am-2:15pm 03/17-05/21 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
	33278	CAHS	30B	001	Cafeteria & Quick Service	Units 4.5	S M T W Th F S 9:30am-10:35am 01/13-03/16 S M T W Th F S 10:40am-2:15pm 01/13-03/16	Paratore, V (Primary)	Ocean
Lecture/Lab Cafeteria & Quick Service CRN 33278 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 01/13-03/16 S M T W Th F S 10:40am-2:15pm 01/13-03/16 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
	33279	CAHS	30B	002	Cafeteria & Quick Service	Units 4.5	S M T W Th F S 9:30am-10:35am 03/17-05/21 S M T W Th F S 10:40am-2:15pm 03/17-05/21	Paratore, V (Primary)	Ocean
Lecture/Lab Cafeteria & Quick Service CRN 33279 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 03/17-05/21 S M T W Th F S 10:40am-2:15pm 03/17-05/21 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
	30432	CAHS	33	831	Procurement and Costing	Units 3	TBA TBA 01/13-05/21	Mackenzie, L (Primary)	Online
Online Procurement and Costing CRN 30432 Section 831 Units 3 Type Instructors Mackenzie, L (Primary) Location Online Meeting Information TBA TBA 01/13-05/21 Catalog Description Examine current issues in procurement for the hospitality industry, such as sourcing sustainably, ensuring diversity, and understanding where food and other goods come from. Other topics include emerging purchasing technologies and external forces that affect the supply chain. Learn the skills needed to plan what, how much, when, from whom, and how much to pay for products and services in order to maintain a profitable 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
	30433	CAHS	40W	831	Work Experience	Units 5	TBA TBA 01/13-05/21	Shea, L (Primary)	Online
Online Work Experience CRN 30433 Section 831 Units 5 Type Instructors Shea, L (Primary) Location Online Meeting Information TBA TBA 01/13-05/21 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 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
	35759	CAHS	42	831	Numbers for Hospitality	Units 3	Online Asynchronous 01/13-05/21	Shea, L (Primary)	Online
Online Numbers for Hospitality CRN 35759 Section 831 Units 3 Type Instructors Shea, L (Primary) Location Online Meeting Information Online Asynchronous 01/13-05/21 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 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
	34550	CAHS	43	931	Principles of Hotel Admn	Units 3	Online Asynchronous 01/27-05/21	Zeiger, M (Primary)	Online
Online Principles of Hotel Admn CRN 34550 Section 931 Units 3 Type Instructors Zeiger, M (Primary) Location Online Meeting Information Online Asynchronous 01/27-05/21 Catalog Description Students interested in pursuing a career in hotels will learn about a variety of different career paths, including the following: front office, event planning, human resources, concierge, night auditor, sales and marketing, housekeeping, and food and beverage. This class also focuses on principles of hotel management and the importance of revenue management, social media marketing, reputation management, Smith Travel Report, financial statements, sustainability, and community engagement. 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 16 weeks. For student support and other services, students can check Welcome to CityOnline. More Information
	35760	CAHS	45	831	Sustainble Hospitality	Units 3	TBA TBA 01/13-05/21	Shaw, T (Primary)	Online
Online Sustainble Hospitality CRN 35760 Section 831 Units 3 Type Instructors Shaw, T (Primary) Location Online Meeting Information TBA TBA 01/13-05/21 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
	35761	CAHS	60B	001	Classic & Modern Sauces	Units 1	S M T W Th F S 11:10am-2:00pm 02/28-04/13	Dellimore, R (Primary)	Ocean
Lecture Classic & Modern Sauces CRN 35761 Section 001 Units 1 Type Instructors Dellimore, R (Primary) Location Ocean Meeting Information S M T W Th F S 11:10am-2:00pm 02/28-04/13 Catalog Description Lecture and demonstration of the history, trends, and techniques of classic and modern sauce-making. More Information
	35762	CAHS	60G	001	Global Cuisines: France	Units 1	S M T W Th F S 2:10pm-5:00pm 02/27-04/13	Ashin, D (Primary)	Ocean
Lecture Global Cuisines: France CRN 35762 Section 001 Units 1 Type Instructors Ashin, D (Primary) Location Ocean Meeting Information S M T W Th F S 2:10pm-5:00pm 02/27-04/13 Catalog Description An advanced culinary course including lecture on the history, techniques, ingredients, and current trends of French cuisine, and demonstration of techniques for production. More Information
	35763	CAHS	60M	001	Chocolate and Confections	Units 1	S M T W Th F S 2:10pm-5:00pm 03/25-04/17	Villavelazquez, L (Primary)	Ocean
Lecture Chocolate and Confections CRN 35763 Section 001 Units 1 Type Instructors Villavelazquez, L (Primary) Location Ocean Meeting Information S M T W Th F S 2:10pm-5:00pm 03/25-04/17 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
	32116	CAHS	100	931	Introduction to Hospitality	Units 3	Online Asynchronous 01/27-05/21	Zeiger, M (Primary)	Online
Online Introduction to Hospitality CRN 32116 Section 931 Units 3 Type Instructors Zeiger, M (Primary) Location Online Meeting Information Online Asynchronous 01/27-05/21 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 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 16 weeks. For student support and other services, students can check Welcome to CityOnline. More Information
	34746	CAHS	100	932	Introduction to Hospitality	Units 3	Online Asynchronous 01/27-05/21	Zeiger, M (Primary)	Online
Online Introduction to Hospitality CRN 34746 Section 932 Units 3 Type Instructors Zeiger, M (Primary) Location Online Meeting Information Online Asynchronous 01/27-05/21 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 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 16 weeks. For student support and other services, students can check Welcome to CityOnline. More Information
	34554	CAHS	208	831	Mtgs, Convs & Special Events	Units 3	Online Asynchronous 01/13-05/21	Shaw, T (Primary)	Online
Online Mtgs, Convs & Special Events CRN 34554 Section 831 Units 3 Type Instructors Shaw, T (Primary) Location Online Meeting Information Online Asynchronous 01/13-05/21 Catalog Description An introduction to the meetings, conventions and special events industry. Topics include types of meetings, conventions and events, the necessary steps needed to plan a successful meeting or event from site selection, budgeting, space usage, food and beverage, and security to wrap-up. 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
	34747	CAHS	209	831	Food Business Entrepreneurship	Units 3	TBA TBA 01/13-05/21	LaVilla, J (Primary)	Online
Online Food Business Entrepreneurship CRN 34747 Section 831 Units 3 Type Instructors LaVilla, J (Primary) Location Online Meeting Information TBA TBA 01/13-05/21 Catalog Description Through lectures and industry guest speakers this class explores the fundamentals of what it takes to start a food business such as a food truck, pop up, or brick and mortar restaurant. Topics covered include components of a business plan, lease or purchase negotiations, design and build out of a space, staffing, permits and licenses, how to plan for profitability and more. 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
	34748	CAHS	222	001	Beverage Management	Units 3	S M T W Th F S 5:10pm-8:00pm 01/15-05/21	Paratore, V (Primary)	Ocean
Lecture Beverage Management CRN 34748 Section 001 Units 3 Type Instructors Paratore, V (Primary) Location Ocean Meeting Information S M T W Th F S 5:10pm-8:00pm 01/15-05/21 Catalog Description This course covers the basics of beverage management for hotels, restaurants, and bars. Topics covered will include alcoholic and non-alcoholic beverage production methods and proper service, creation of beverage lists, costing, bar design and equipment, principles in equity hiring, sustainable business practices, management, and the fundamentals of mixology. More Information
	35892	CAHS	245	001	Intro to Food Prep	Units 3	S M T W Th F S 5:10pm-7:00pm 01/14-05/21 S M T W Th F S 7:10pm-10:00pm 01/14-05/21	Meyer, J (Primary)	Ocean
Lecture/Lab Intro to Food Prep CRN 35892 Section 001 Units 3 Type Instructors Meyer, J (Primary) Location Ocean Meeting Information S M T W Th F S 5:10pm-7:00pm 01/14-05/21 S M T W Th F S 7:10pm-10:00pm 01/14-05/21 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
	35642	CDEV	41K	001	Curriculum for Infants in FCC	Units 1	S M T W Th F S 9:10am-12:30pm 04/19-05/21	Kong, W (Primary)	John Adams
Lecture Curriculum for Infants in FCC CRN 35642 Section 001 Units 1 Type Instructors Kong, W (Primary) Location John Adams Meeting Information S M T W Th F S 9:10am-12:30pm 04/19-05/21 Catalog Description A brief introduction to infant/toddler curriculum with an emphasis on the significance of how infants and toddlers learn. The importance of quality care, relationships, and planning curriculum and environments that meet the needs of young children in a Family Child Care (FCC) setting will be addressed, Section Notes This class is part of the Family Child Care Certificate and for anyone working with infants and toddlers. First class is Saturday April 19 More Information
	34854	CDEV	41T	001	Early Autism Spectrum Disorder	Units 1	S M T W Th F S 6:10pm-9:00pm 02/26-04/13	Staff	Ocean
Lecture Early Autism Spectrum Disorder CRN 34854 Section 001 Units 1 Type Instructors Staff Location Ocean Meeting Information S M T W Th F S 6:10pm-9:00pm 02/26-04/13 Catalog Description Overview of the unique characteristics and needs of young children with Autism Spectrum Disorder (ASD). Roles of paraprofessionals and behavior interventionists in supporting young children with autism will be examined. Early intervention strategies will be emphasized. Section Notes This short term class begins 2/28. Overview of the unique characteristics and needs of young children with Autism Spectrum Disorder (ASD). Roles of paraprofessionals and behavior interventionists in supporting young children with autism will be examined. Early intervention strategies will be emphasized. CSU ADVISE: ESL 182 or placement in ESL 184 or ENGL 88 or readiness for college-level English More Information
	33594	CDEV	41U	831	Dual Language Learning in ECE	Units 3	Online Asynchronous 01/13-05/21	Elias, E (Primary)	Online
Online Dual Language Learning in ECE CRN 33594 Section 831 Units 3 Type Instructors Elias, E (Primary) Location Online Meeting Information Online Asynchronous 01/13-05/21 Catalog Description Emphasis is on the acquisition of second languages in Dual Language and Bilingual Early Care and Education programs. Current research on language acquisition, public policy implications, best practices for language curriculum development and strategies for authentic assessment and home/school connections will be emphasized. Section Notes This class is part of City Online and is 17.5 weeks. CDEV 41U is an online SYNCRONNOUS class with required meetings on Thursdays at 6:10 PM on 01/23/25, 02/06/25, 02/20/25, 03/06/25, 04/17/25, 05/01/25, 05/15/25. Live online meetings require the use of CityZoom, Zoom’s web conferencing platform in Canvas, using an internet enabled device. This class is designed for early childhood educators. Classroom experience is highly recommended.For course details, students are encouraged to check the instructor’s website. https://ccsf.instructure.com/courses/52185 More Information

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