Fall 2008 Course Schedule

Course Listings as of July 06, 2008 at 01:00am

Culinary Arts

All incoming and returning CULA students must be wearing ACC chef jackets by week two of the semester in order to participate in lab classes (no exceptions). To order your jackets, there will be a meeting held on August 11th at 10 am in EVC 3158 or you may contact the department at kulrichg@austincc.edu.

16 Week Session => August 25, 2008 THRU December 14, 2008

CHEF 1205 Sanitation and Safety

 16 E   [  0/ 16] 21755 Lec 001|      EVC  EVC3 3158  T         9:00am-10:40am    Staff
 16 E   [  0/ 16] 21756 Lec 002|      EVC  EVC3 3156  M         5:00pm- 6:40pm    Staff

IFWA 1217 Food Production and Planning

 24 J   [  0/ 24] 23426 Lec 001|      EVC  EVC3 3158  M         2:00pm- 4:30pm OH Lawrence, Virginia S

CHEF 1301 Basic Food Preparation

 12 P + [  0/ 12] 21758 Lec 002|      EVC  EVC3 3205  Th        9:00am- 9:50am    Staff
                        Lab          EVC  EVC3 3205  Th        9:50am- 1:10pm
 12 P + [  0/ 12] 21757 Lec 001|      EVC  EVC1 1208  Th        5:00pm- 5:50pm    Staff
                        Lab          EVC  EVC3 3157  Th        6:00pm- 9:30pm

FDNS 1301 Introduction to Foods

 12 G   [  0/ 12] 22835 Lec 001|      EVC  EVC3 3158  M         9:00am-10:40am OH Bongort, Erika M
                        Lab          EVC  EVC3 3157  M         1:30pm- 3:30pm
 12 G   [  0/ 12] 22837 Lec 004|      EVC  EVC3 3158  M         9:00am-10:40am    Staff
                        Lab          EVC  EVC3 3157  M        11:00am-12:40pm
 12 G   [  0/ 12] 22836 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

 12 P + [  0/ 12] 24486 Lec 001|      EVC  EVC3 3158  W         8:00am- 9:40am OH Herrington, Stephanie C
                        Lab          EVC  EVC3 3157  W         9:50am- 1:00pm
 12 P + [  0/ 12] 24487 Lec 002|      EVC  EVC3 3158  W         5:00pm- 6:40pm OH Herrington, Stephanie C
                        Lab          EVC  EVC3 3157  W         6:00pm- 9:30pm

RSTO 1304 Dining Room Service

 10 R   [  0/ 10] 24719 Lec 002|      EVC  EVC3 3158  Th        3:00pm- 3:50pm OH Hay, Brian R
                        Lab          EVC  EVC3 3160  Th        3:50pm-10:00pm

PSTR 1310 Pies, Tarts, Teacakes, and Cookies

 12 P + [  0/ 12] 25716 Lec 001|      EVC  EVC3 3205  W         5:00pm- 5:50pm    Staff
                        Lab          EVC  EVC3 3160  W         6:00pm- 9:30pm

IFWA 1318 Nutrition for the Food Service Professional

 16 E   [  0/ 16] 23427 Lec 001|      EVC  EVC1 1210  T         5:00pm- 7:30pm OH Womack, Shenan L

IFWA 1319 Hotel, Restaurant and Institutional Meat

 18 R   [  0/ 18] 23428 Lec 001|      EVC  EVC3 3158  T        12:00pm- 1:40pm    Staff
                        Lab          EVC  EVC3 3160  T         1:50pm- 4:00pm

RSTO 1319 Viticulture and Enology

 12 P + [  0/ 12] 25834 Lec 001|      EVC  TBA  TBA   T         6:00pm- 9:30pm    Staff

CHEF 1340 Meat Preparation and Cooking

 12 P + [  0/ 12] 21759 Lec 001|      EVC  EVC3 3154  M         5:00pm- 5:50pm OH McCormick, Brian T
                        Lab          EVC  EVC3 3160  M         6:00pm- 9:40pm

CHEF 1341 American Regional Cuisine

 12 P + [  0/ 12] 21760 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

 12 P + [  0/ 12] 21761 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

 12 P + [  0/ 12] 21762 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: July 06, 2008 at 01:00am
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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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