Austin Community College Course Schedule

Spring 2008 Course Schedule

Course Listings as of June 12, 2008 at 3:25pm

Culinary Arts

Staff, PSTR 1301 Fundamentals of Baking

x  P + [  0/ 12] 13526 Lec 002|      EVC  EVC3 3158  W         5:00pm- 6:40pm    Staff
                        Lab          EVC  EVC3 3157  W         5:00pm-10:00pm

CHEF 1205 Sanitation and Safety

x  E   [  0/ 16] 10836 Lec 001|      EVC  EVC3 3156  W         5:00pm- 6:40pm    Staff

IFWA 1319 Hotel, Restaurant & Institutional Meat

x  R   [  0/ 12] 14192 Lec 002|      EVC  EVC3 3156  M         8:00am- 8:50am    Staff
                        Lab          EVC  EVC3 3157  M        10:00am- 1:20pm

Biagas, Heather OH RSTO 1304 Dining Room Service

 3 R   [  9/ 12] 13759 Lec 001|      EVC  EVC3 3158  Th        3:00pm- 3:50pm OH Biagas, Heather M

Bongort, Erika OH FDNS 1301 Introduction to Foods

c  G   [ 21/ 12] 11848 Lec 001|15427 EVC  EVC3 3158  T         9:00am-10:40am OH Bongort, Erika M
 1 G   [ 11/ 12] 11849 Lec 002|      EVC  EVC3 3158  T         5:00pm- 6:40pm OH Bongort, Erika M
c  G   [ 21/ 12] 14193 Lec 003|15427 EVC  EVC3 3158  T         9:00am-10:40am OH Bongort, Erika M

Hay, Brian OH CHEF 1341 American Regional Cuisine

 5 P + [  7/ 12] 10840 Lec 001|      EVC  EVC3 3158  Th        7:00am- 8:50am OH Hay, Brian R

RSTO 1301 Beverage Management

c  R   [ 20/ 20] 13758 Lec 001|      EVC  EVC3 3158  F        12:00pm- 3:00pm OH Hay, Brian R

RSTO 1304 Dining Room Service Lab EVC EVC3 3158 Th 4:50pm- 9:50pm OH Hay, Brian R
IFWA 1319 Hotel, Restaurant & Institutional Meat

c  R   [ 12/ 12] 12467 Lec 001|      EVC  EVC3 3154  M         5:00pm- 5:50pm OH Hay, Brian R

CHEF 1205 Sanitation and Safety

10 E   [ 30/ 40] 14717 Lec 002|      EVC  EVC8 8106  M         2:40pm- 4:20pm OH Hay, Brian R

Herrington, Stephanie OH PSTR 1301 Fundamentals of Baking

 2 P + [ 10/ 12] 13525 Lec 001|      EVC  EVC3 3158  W         8:00am- 9:40am OH Herrington, Stephanie C

PSTR 2331 Advanced Pastry Shop

 4 P + [  8/ 12] 12151 Lec 001|      EVC  EVC3 3158  W         5:00pm- 5:50pm OH Herrington, Stephanie C

Lawrence, Virginia OH IFWA 1217 Food Production and Planning

 5 J   [ 19/ 24] 12465 Lec 001|      EVC  EVC3 3158  M        10:20am-12:50pm OH Lawrence, Virginia S

IFWA 1318 Nutrition for the Food Service Professi OH Lawrence, Virginia S

McCormick, Brian OH CHEF 1301 Basic Food Preparation

 5 P + [  7/ 12] 10837 Lec 001|      EVC  EVC3 3158  F         9:00am- 9:50am OH McCormick, Brian T

CHEF 1340 Meat Preparation and Cooking

c  P + [ 12/ 12] 10839 Lec 001|      EVC  EVC3 3156  M         5:00pm- 5:50pm OH McCormick, Brian T

CHEF 1345 International Cuisine

 8 P + [  4/ 12] 10841 Lec 001|      EVC  EVC3 3158  Th        3:00pm- 3:50pm OH McCormick, Brian T

CHEF 2336 Charcuterie

 8 P + [  4/ 12] 12657 Lec 001|      EVC  EVC3 3158  M         9:00am-10:20am OH McCormick, Brian T

Womack, Shenan OH CHEF 1301 Basic Food Preparation

 7 P + [  5/ 12] 10838 Lec 002|      EVC  EVC3 3154  Th        5:00pm- 5:50pm OH Womack, Shenan L

IFWA 1318 Nutrition for the Food Service Professi

c  E   [ 18/ 16] 12466 Lec 001|      EVC  EVC3 3158  T         2:30pm- 5:00pm OH Womack, Shenan L

Last Updated: June 12, 2008 at 3:25pm
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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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