AUSTIN COMMUNITY COLLEGE

Spring 2004 Course Schedule

Course Listings as of September 27, 2007 at 11:39am

Culinary Arts

Students enrolling in Culinary Arts courses must meet with a Department Advisor prior to registering. Please contact 223-5174 to schedule an appointment. Also, see http://www.austincc.edu/bhay/culinary_faq.htm to learn about uniforms and tools that are required for all CULA courses.

16 Week Session => January 12, 2004 THRU May 09, 2004

IFWA 1213 Sanitation and Safety
Students enrolled in this course MUST purchase a NEW BOOK. Each new book is sealed and contains the certification answer sheet. USED books are not accepted.

  c     [ 22/ 16] 11711 Lec 002|     EVC  EVC3 3158  W         9:00am-10:30am OH Hay, Brian R
  c     [ 20/ 18] 11710 Lec 001|     EVC  EVC3 3158  T         3:00pm- 4:40pm OH Hay, Brian R

IFWA 1217 Food Production and Planning

  c     [ 24/ 12] 11712 Lec 001|     EVC  EVC3 3158  M        10:20am-12:00pm OH Lawrence, Virginia S

CULA 1301 Basic Food Preparation

  2   + [ 10/ 12] 13733 Lec 001|     EVC  EVC3 3160  M         9:30am-10:20am OH McCormick, Brian T
                        Lab          EVC  EVC3 3157  M        10:30am- 2:00pm
  c   + [ 12/ 12] 10633 Lec 002|     EVC  EVC3 3207  T         5:30pm- 6:20pm OH McCormick, Brian T
                        Lab          EVC  EVC3 3157  T         6:30pm-10:00pm

FDNS 1301 Introduction to Foods

  c G   [ 14/ 14] 11204 Lec 002|     EVC  EVC3 3158  W        11:10am-12:50pm OH Hay, Brian R
                        Lab          EVC  EVC3 3157  W        12:50pm- 2:30pm
  c G   [ 14/ 14] 11203 Lec 001|     EVC  EVC3 3154  W         5:20pm- 7:00pm OH Hay, Brian R
                        Lab          EVC  EVC3 3157  W         7:20pm- 9:00pm

PSTR 1301 Fundamentals of Baking

  x   + [  0/ 12] 12636 Lec 001|     EVC  EVC3 3154  M         5:00pm- 5:50pm OH MacMillan, Jimmy L
                        Lab          EVC  EVC3 3157  M         6:30pm-10:00pm

RSTO 1304 Dining Room Service

  c     [ 15/ 12] 12840 Lec 001|     EVC  EVC3 3158  Th        3:00pm- 5:00pm OH Alexander, Stacy L
                        Lab          EVC  EVC3 3158  Th        4:00pm-10:00pm

RSTO 1317 Nutrition for the Food Service Professi

  c     [ 18/ 16] 12841 Lec 001|     EVC  EVC3 3209  W         5:40pm- 8:20pm OH Lawrence, Virginia S

IFWA 1319 Hotel, Restaurant & Institutional Meat
This class will meet in Room 3157 at the Eastview campus on the first day of class. The remainder of the class will be held at Bowie High School.

  c   + [ 17/ 12] 11713 Lec 001|     BOW  TBA  TBA   M         6:00pm-10:00pm OH Hay, Brian R

RSTO 1319 Viticulture and Enology

  c   + [ 13/ 12] 13748 Lec 001|     EVC  EVC3 3158  F         5:30pm- 8:00pm OH Hay, Brian R

CULA 1345 International Cuisine

  2   + [ 10/ 12] 10635 Lec 001|     EVC  EVC3 3158  Th        3:00pm- 4:00pm OH Revuelta, Saul G
                        Lab          EVC  EVC3 3160  Th        4:00pm-10:00pm

CULA 1391 ST in Culinary Arts/Chef Training
Synonym 10636 Special Topic: Meat Preparation and Cooking

  x P + [  0/ 12] 10636 Lec 001|     EVC  EVC3 3156  M         5:00pm- 5:50pm    Staff
                        Lab          EVC  EVC3 3160  M         6:30pm-10:00pm

RSTO 2264 Culinary Practicum
Only students approved for an internship are allowed to enroll in this course. All others will be dropped.

  6   + [  2/  8] 12842 Prat002|     EVC  EVC3 3158  F         8:30am- 9:20am OH Lawrence, Virginia S

PSTR 2331 Advanced Pastry Shop

  x   + [  0/ 12] 12637 Lec 001|     EVC  EVC3 3158  T         9:00am- 9:50am OH MacMillan, Jimmy L
                        Lab          EVC  EVC3 3157  T         9:55am- 1:25pm

Last Updated: September 27, 2007 at 11:39am
Return to Course Index

Registration Help Number: 223-7864

Schedule Notes
The course number is linked to the ACC catalog description for that course. Please refer to the course description for information about the content of the course. If the instructor has a web page, it is linked to their name.

NOTE: The first column indicates the current status of the course. If the section is open, then the number indicates the remaining SEATS AVAILABLE. A small "c" in the first column indicates a CLOSED section which is currently filled and a small "x" indicates a CANCELLED class which is no longer offered. The number is brackets is the maximum capacity for that section.

Top of Page *** Return to ACC home page