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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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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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