Fall 2007 Course Schedule

Course Listings as of December 18, 2007 at 10:20am

Culinary Arts

16 Week Session => August 27, 2007 THRU December 16, 2007

CHEF 1205 Sanitation and Safety

  2 E   [ 20/ 22] 06023 Lec 001|      EVC  EVC3 3158  T         9:00am-10:40am OH Hay, Brian R
  3 E   [ 19/ 22] 06024 Lec 002|      EVC  EVC3 3156  M         5:00pm- 6:40pm OH Hay, Brian R

IFWA 1217 Food Production and Planning

  5 J   [ 19/ 24] 07607 Lec 001|      EVC  EVC3 3158  M         2:00pm- 4:30pm OH Lawrence, Virginia S

CHEF 1301 Basic Food Preparation

  4 P + [  8/ 12] 06026 Lec 002|      EVC  EVC3 3158  F         9:00am- 9:50am OH McCormick, Brian T
                        Lab          EVC  EVC3 3157  F         9:50am- 1:10pm
  6 P + [  6/ 12] 06025 Lec 001|      EVC  EVC3 3158  F         5:00pm- 5:50pm OH Womack, Shenan L
                        Lab          EVC  EVC3 3157  F         6:00pm- 9:30pm

FDNS 1301 Introduction to Foods

  2 G   [ 10/ 12] 07026 Lec 004|      EVC  EVC3 3158  M         9:00am-10:40am OH Bongort, Erika M
                        Lab          EVC  EVC3 3157  M        11:00am-12:40pm
  3 G   [  9/ 12] 09574 Lec 001|      EVC  EVC3 3158  M         9:00am-10:40am OH Bongort, Erika M
                        Lab          EVC  EVC3 3157  M         1:30pm- 3:30pm
  c G   [ 12/ 12] 07025 Lec 002|      EVC  EVC3 3158  M         5:00pm- 6:40pm OH Bongort, Erika M
                        Lab          EVC  EVC3 3157  M         6:50pm- 8:30pm

PSTR 1301 Fundamentals of Baking

  4 P + [  8/ 12] 08644 Lec 001|      EVC  EVC3 3158  W         8:00am- 9:40am OH Herrington, Stephanie C
                        Lab          EVC  EVC3 3157  W         9:50am- 1:00pm
  1 P + [ 11/ 12] 18163 Lec 002|      EVC  EVC3 3158  W         5:00pm- 5:50pm OH Herrington, Stephanie C
                        Lab          EVC  EVC3 3157  W         6:00pm- 9:30pm

RSTO 1304 Dining Room Service

  4 R   [ 12/ 16] 08875 Lec 002|      EVC  EVC3 3158  Th        3:00pm- 3:50pm OH Ghosh, Prasenjit
                        Lab          EVC  EVC3 3160  Th        3:50pm-10:00pm

PSTR 1310 Pies, Tarts, Teacakes, and Cookies

  x   + [  0/ 12] 08645 Lec 001|      EVC  EVC3 3158  W         5:00pm- 5:50pm    Staff
                        Lab          EVC  EVC3 3157  W         6:00pm- 9:30pm

IFWA 1318 Nutrition for the Food Service Professional

  1 E   [ 15/ 16] 07608 Lec 001|      EVC  EVC3 3156  T         5:00pm- 7:30pm OH Lawrence, Virginia S
                                                                            OH Womack, Shenan L

IFWA 1319 Hotel, Restaurant, and Institutional Meat

  3 R   [ 15/ 18] 07609 Lec 001|      EVC  EVC3 3158  T        12:00pm- 1:40pm OH Hay, Brian R
                        Lab          EVC  EVC3 3160  T         1:50pm- 4:00pm

CHEF 1340 Meat Preparation and Cooking

  2 P + [ 10/ 12] 06027 Lec 001|      EVC  EVC3 3158  T        11:00am-11:50am OH McCormick, Brian T
                        Lab          EVC  EVC3 3160  T        12:00pm- 3:10pm

CHEF 1341 American Regional Cuisine

  8 P + [  4/ 12] 06028 Lec 001|      EVC  EVC3 3158  Th        7:00am- 7:50am OH Hay, Brian R
                        Lab          EVC  EVC3 3160  Th        8:00am- 3:00pm

CHEF 1345 International Cuisine

  c P + [ 12/ 12] 06029 Lec 001|      EVC  EVC3 3158  Th        3:00pm- 3:50pm OH McCormick, Brian T
                        Lab          EVC  EVC3 3160  Th        3:50pm-10:00pm

CHEF 2336 Charcuterie

  c P + [ 13/ 12] 06030 Lec 001|      EVC  EVC3 3205  T         5:00pm- 5:50pm OH McCormick, Brian T
                        Lab          EVC  EVC3 3160  T         6:00pm- 9:20pm

Last Updated: December 18, 2007 at 10:20am
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Registration Help Number: 223-INFO (223-4636)

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.


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