8261

Section

001

Term

Online

Subject

https://ords.ccsf.edu:8100/PROD/bzskstdn9.P_book?term=202570&in_campus=P&crn=73…

Term code

202570

Full term

Open section

Book

Requisites

Recommended Preparation, ESL 186 or placement in ESL 188 or readiness for college-level English

Credit

Online with In-Person Meetings

Off

Schedule code

Credit Status Code

Last Day to Enroll

Fri, 09/05/2025 - 12:00

Last Day For Refund

Fri, 08/29/2025 - 12:00

Last Day to Drop without W

Fri, 09/05/2025 - 12:00

Last Day to Withdraw

Thu, 11/13/2025 - 12:00

Census

Mon, 09/08/2025 - 12:00

Hospitality Marketing

Anonymous — Thu, 17 Apr 2025 04:15:05 +0000

Hospitality Marketing Anonymous Wed, 04/16/2025 - 21:15

Fundamentals of marketing in the hospitality industry, including research, sales, advertising, public relations, social media and other concepts related to hospitality marketing.

Course ID

CRN

73962

Units

Dates

Online

09/02/2025

12/19/2025

Online

Campus

Online

Section

931

Term

Online

Instructors

Margaret Zeiger

(Primary)

Subject

https://ords.ccsf.edu:8100/PROD/bzskstdn9.P_book?term=202570&in_campus=L&crn=73…

Term code

202570

Full term

Open section

Book

Requisites

Recommended Preparation, ESL 186 or placement in ESL 188 or readiness for college-level English

Credit

Online with In-Person Meetings

Off

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 ��ýOnline and is 16 weeks. For student support and other services, students can check Welcome to ��ýOnline.

Schedule code

Credit Status Code

Last Day to Enroll

Wed, 09/17/2025 - 12:00

Last Day For Refund

Thu, 09/11/2025 - 12:00

Last Day to Drop without W

Wed, 09/17/2025 - 12:00

Last Day to Withdraw

Thu, 11/20/2025 - 12:00

Census

Mon, 09/22/2025 - 12:00

Advanced Baking and Pastry

Anonymous — Tue, 15 Apr 2025 13:20:05 +0000

Advanced Baking and Pastry Anonymous Tue, 04/15/2025 - 06:20

Development and improvement upon the basic skills and common techniques used in the baking and pastry industry. Topics include meringues, petit fours and miniatures, mousses and creams, frozen desserts, chocolate and confections, fancy and display cakes, yeast-raised products using preferments, baker's math, ingredient functionality, troubleshooting.

Course ID

9651

CRN

81183

Units

Dates

7:10am - 1:00pm

08/18/2025

12/19/2025

Downtown Center

KTCH

Noncredit

Campus

Downtown

Section

501

Term

Culinary Service Skills Trng

Online

Instructors

Elizabeth Riehle

(Primary)

Subject

Term code

202571

Full term

Open section

Book

https://ords.ccsf.edu:8100/PROD/bzskstdn9.P_book?term=202571&in_campus=D&crn=81…

Requisites

PREREQ.: CSST 9650 Recommended Preparation, ESLN 3600 or placement in ESLN 3700 or TRST 3331; TRST 2421 or TRST 3421

Credit

Off

Online with In-Person Meetings

Off

Schedule code

Credit Status Code

Intro to Baking and Pastry

Anonymous — Tue, 15 Apr 2025 13:20:05 +0000

Intro to Baking and Pastry Anonymous Tue, 04/15/2025 - 06:20

Development of the skills necessary for an entry-level position in the baking and pastry industry. Topics include safety and sanitation, bakeshop terminology, proper use of equipment, weights and measures, ingredients and their functions, baker's math, baking methods and the development of basic baking skills. Students learn through a combination of lecture, demonstrations, and extensive hands-on practice.

Course ID

9650

CRN

81100

Units

Dates

7:10am - 1:00pm

08/16/2025

12/19/2025

Downtown Center

KTCH

Noncredit

Campus

Downtown

Section

501

Term

Culinary Service Skills Trng

Online

Instructors

Elizabeth Riehle

(Primary)

Subject

Term code

202571

Full term

Open section

Book

https://ords.ccsf.edu:8100/PROD/bzskstdn9.P_book?term=202571&in_campus=D&crn=81…

Requisites

Recommended Preparation, ESLN 3600 or TRST 2322 or placement in ESLN 3700 or TRST 3331; and TRST 2421 or TRST 3421

Credit

Off

Online with In-Person Meetings

Off

Schedule code

Credit Status Code

Sustainble Hospitality

Anonymous — Tue, 15 Apr 2025 13:20:05 +0000

Sustainble Hospitality Anonymous Tue, 04/15/2025 - 06:20

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.

Course ID

CRN

73934

Units

Dates

Online

08/16/2025

12/19/2025

Online

Campus

Online

Section

831

Term

Online

Instructors

Timothy Shaw

(Primary)

Subject

https://ords.ccsf.edu:8100/PROD/bzskstdn9.P_book?term=202570&in_campus=L&crn=73…

Term code

202570

Full term

Open section

Book

Requisites

Recommended Preparation, Readiness for college-level English or ESL 188

Credit

Online with In-Person Meetings

Off

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 ��ýOnline and is 17.5 weeks. For student support and other services, students can check Welcome to ��ýOnline.

Schedule code

Credit Status Code

Last Day to Enroll

Fri, 09/05/2025 - 12:00

Last Day For Refund

Fri, 08/29/2025 - 12:00

Last Day to Drop without W

Fri, 09/05/2025 - 12:00

Last Day to Withdraw

Thu, 11/13/2025 - 12:00

Census

Mon, 09/08/2025 - 12:00

Plated Desserts: Presentations

Anonymous — Tue, 15 Apr 2025 13:20:05 +0000

Plated Desserts: Presentations Anonymous Tue, 04/15/2025 - 06:20

Applied study of dessert presentations for restaurants and buffets: menu planning, development, assembly techniques, plating, and buffet design. Emphasis on current trends, including use of seasonal and local produce.

Course ID

60P

CRN

73755

Units

Dates

3:10pm - 6:00pm

10/29/2025

Statler Wing

KTCH

Lecture

3:10pm - 6:00pm

10/30/2025

Statler Wing

KTCH

Lecture

3:10pm - 6:00pm

11/05/2025

Statler Wing

KTCH

Lecture

3:10pm - 6:00pm

11/06/2025

Statler Wing

KTCH

Lecture

3:10pm - 6:00pm

11/12/2025

Statler Wing

KTCH

Lecture

3:10pm - 6:00pm

11/13/2025

Statler Wing

KTCH

Lecture

Campus

Section

001

Term

Online

Instructors

Luis Villavelazquez

(Primary)

Subject

https://ords.ccsf.edu:8100/PROD/bzskstdn9.P_book?term=202570&in_campus=P&crn=73…

Term code

202570

Full term

Open section

Book

Requisites

PREREQ: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL) or CSST 9661; Completion of or concurrent enrollment in: CAHS 20A or CAHS 20B or CAHS 20C or CSST 9650 or CSST 9651

Credit

Online with In-Person Meetings

Off

Schedule code

Credit Status Code

Last Day to Enroll

Wed, 10/29/2025 - 12:00

Last Day For Refund

Wed, 10/29/2025 - 12:00

Last Day to Drop without W

Wed, 10/29/2025 - 12:00

Last Day to Withdraw

Wed, 11/12/2025 - 12:00

Census

Thu, 10/30/2025 - 12:00

Sausage Making

Anonymous — Tue, 15 Apr 2025 13:20:05 +0000

Sausage Making Anonymous Tue, 04/15/2025 - 06:20

A global perspective on basic techniques of sausage making, including curing, smoking, and making forcemeats.

Course ID

60S

CRN

73754

Units

Dates

3:10pm - 6:00pm

09/03/2025

Statler Wing

014

Lecture

3:10pm - 6:00pm

09/04/2025

Statler Wing

014

Lecture

3:10pm - 6:00pm

09/10/2025

Statler Wing

014

Lecture

3:10pm - 6:00pm

09/11/2025

Statler Wing

014

Lecture

3:10pm - 6:00pm

09/17/2025

Statler Wing

014

Lecture

3:10pm - 6:00pm

09/24/2025

Statler Wing

014

Lecture

Campus

Section

001

Term

Online

Instructors

Norman Nesby Jr.

(Primary)

Subject

https://ords.ccsf.edu:8100/PROD/bzskstdn9.P_book?term=202570&in_campus=P&crn=73…

Term code

202570

Full term

Open section

Book

Requisites

PREREQ: CAHS 10A and CAHS 10B; Completion of or concurrent enrollment in: CAHS 20A or CAHS 20B or CSST 9650 or CSST 9651

Credit

Online with In-Person Meetings

Off

Schedule code

Credit Status Code

Last Day to Enroll

Wed, 09/03/2025 - 12:00

Last Day For Refund

Wed, 09/03/2025 - 12:00

Last Day to Drop without W

Wed, 09/03/2025 - 12:00

Last Day to Withdraw

Wed, 09/17/2025 - 12:00

Census

Thu, 09/04/2025 - 12:00

Global Cuisines: Italy

Anonymous — Tue, 15 Apr 2025 13:20:05 +0000

Global Cuisines: Italy Anonymous Tue, 04/15/2025 - 06:20

An advanced culinary course including lecture and demonstration of the history, techniques, ingredients, and current trends of Italian cuisine.

Course ID

60H

CRN

73753

Units

Dates

11:10am - 2:00pm

10/03/2025

11/09/2025

Statler Wing

KTCH

Lecture

Campus

Section

001

Term

Online

Instructors

Joshua Sappelt

(Primary)

Subject

https://ords.ccsf.edu:8100/PROD/bzskstdn9.P_book?term=202570&in_campus=P&crn=73…

Term code

202570

Full term

Open section

Book

Requisites

PREREQ: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL); Completion of or concurrent enrollment in: CAHS 20A or CAHS 20B or CAHS 20C

Credit

Online with In-Person Meetings

Off

Schedule code

Credit Status Code

Last Day to Enroll

Fri, 10/03/2025 - 12:00

Last Day For Refund

Fri, 10/03/2025 - 12:00

Last Day to Drop without W

Fri, 10/03/2025 - 12:00

Last Day to Withdraw

Fri, 10/31/2025 - 12:00

Census

Mon, 10/06/2025 - 12:00

Procurement and Costing

Anonymous — Tue, 15 Apr 2025 13:20:05 +0000

Procurement and Costing Anonymous Tue, 04/15/2025 - 06:20

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.

Course ID

CRN

73617

Units

Dates

Online

08/16/2025

12/19/2025

Online

Campus

Online

Section

831

Term

Online

Instructors

Laurie Mackenzie

(Primary)

Subject

https://ords.ccsf.edu:8100/PROD/bzskstdn9.P_book?term=202570&in_campus=L&crn=73…

Term code

202570

Full term

Open section

Book

Requisites

Recommended Preparation, ESL 186 or placement in ESL 188 or readiness for college-level English

Credit

Online with In-Person Meetings

Off

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 ��ýOnline and is 17.5 weeks. For student support and other services, students can check Welcome to ��ýOnline.

Schedule code

Credit Status Code

Last Day to Enroll

Fri, 09/05/2025 - 12:00

Last Day For Refund

Fri, 08/29/2025 - 12:00

Last Day to Drop without W

Fri, 09/05/2025 - 12:00

Last Day to Withdraw

Thu, 11/13/2025 - 12:00

Census

Mon, 09/08/2025 - 12:00

Culinary Fund. II B

Anonymous — Tue, 15 Apr 2025 13:20:05 +0000

Culinary Fund. II B Anonymous Tue, 04/15/2025 - 06:20

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.

Course ID

20B

CRN

73550

Units

4.5

Dates

8:10am - 9:00am

10/20/2025

12/19/2025

Statler Wing

KTCH

Lecture

9:10am - 12:45pm

10/20/2025

12/19/2025

Statler Wing

KTCH

Lab

Campus

Section

002

Term

Online

Subject