Fall 2009 Course Schedule

Course Listings as of November 22, 2009 at 7:00pm
This schedule is subject to change.

Culinary Arts

9 Week Session => August 24, 2009 THRU October 25, 2009

CHEF 2336 Charcuterie

  4 P + [  8/ 12] 44344 Lec 002|      EVC  EVC3 3154  TTh       9:00am- 9:50am OH McCormick, Brian T
                        Lab          EVC  EVC3 3160  TTh      10:00am- 1:30pm

16 Week Session => August 24, 2009 THRU December 13, 2009

CHEF 1205 Sanitation and Safety

  4 E   [ 20/ 24] 39646 Lec 001|      EVC  EVC3 3158  T         9:00am-10:40am OH Pepper, Sandra R
  1 E   [ 19/ 20] 39647 Lec 002|      EVC  EVC3 3156  M         5:00pm- 6:40pm OH Pepper, Sandra R

IFWA 1217 Food Production and Planning

  c J   [ 24/ 24] 41383 Lec 001|      EVC  EVC3 3158  M         2:00pm- 4:30pm OH McCormick, Brian T
  1 J   [ 19/ 20] 44347 Lec 002|      EVC  EVC3 3156  W         5:00pm- 7:30pm OH McCormick, Brian T

CHEF 1301 Basic Food Preparation

  x P + [  0/ 12] 44345 Lec 003|      EVC  EVC3 3158  F         9:00am- 9:50am    Staff
                        Lab          EVC  EVC3 3157  F         9:50am- 1:10pm
  1 P + [ 11/ 12] 39649 Lec 002|      EVC  EVC3 3156  Th        9:00am- 9:50am OH Pepper, Sandra R
                        Lab          EVC  EVC3 3157  Th        9:50am- 1:10pm
  6 P + [  6/ 12] 39648 Lec 001|      EVC  EVC3 3205  Th        5:00pm- 5:50pm OH Pepper, Sandra R
                        Lab          EVC  EVC3 3157  Th        6:00pm- 9:30pm

FDNS 1301 Introduction to Foods
All students registering for this class need to attend a mandatory advising meeting on July 28th at 10 am in EVC 3158 to purchase knives and uniforms. If you can not make this meeting, please contact KC Gamble at kulrichg@austincc.edu.

  c G   [ 12/ 12] 40774 Lec 001|      EVC  EVC3 3158  M         9:00am-10:40am OH Bongort, Erika M
                        Lab          EVC  EVC3 3157  M         1:30pm- 3:30pm
  1 G   [ 11/ 12] 40776 Lec 004|      EVC  EVC3 3158  M         9:00am-10:40am OH Bongort, Erika M
                        Lab          EVC  EVC3 3157  M        11:00am-12:40pm
  2 G   [ 10/ 12] 44361 Lec 003|      EVC  EVC3 3158  F        11:00am-12:40pm OH Pepper, Sandra R
                        Lab          EVC  EVC3 3160  F        12:50pm- 2:40pm
  c G   [ 12/ 12] 40775 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

  2 P + [ 10/ 12] 42452 Lec 001|      EVC  EVC3 3158  W         8:00am- 9:40am OH Herrington, Stephanie C
                        Lab          EVC  EVC3 3157  W         9:50am- 1:00pm
  7 P + [  5/ 12] 42453 Lec 002|      EVC  EVC3 3158  W         5:00pm- 6:40pm OH Herrington, Stephanie C
                        Lab          EVC  EVC3 3157  W         6:50pm- 9:30pm

RSTO 1304 Dining Room Service

  c R   [ 10/ 10] 42695 Lec 002|      EVC  EVC3 3158  Th        3:00pm- 3:50pm OH Hay, Brian R
                        Lab          EVC  EVC3 3160  Th        3:50pm-10:00pm

IFWA 1318 Nutrition for the Food Service Professional

  2 E   [ 14/ 16] 41384 Lec 001|      EVC  EVC8 8101  T         5:00pm- 7:30pm OH Lawrence, Virginia S
                                                                            OH Herrington, Stephanie C

IFWA 1319 Meat Identifying and Processing

  2 R   [ 10/ 12] 41385 Lec 001|      EVC  EVC3 3158  T        12:00pm- 1:40pm OH Hay, Brian R
                        Lab          EVC  EVC3 3157  T         1:50pm- 4:00pm
  1 R   [ 11/ 12] 44346 Lec 002|      EVC  EVC3 3158  T         5:00pm- 6:40pm OH Hay, Brian R
                        Lab          EVC  EVC3 3157  T         6:50pm- 9:30pm

RSTO 1319 Viticulture and Enology

  x P + [  0/ 12] 42696 Lec 001|      EVC  TBA  TBA   T         6:00pm- 9:30pm    Staff
  3 P + [  9/ 12] 44343 Lec 002|18704 VIN  TBA  TBA   M         6:00pm- 9:30pm OH Hay, Brian R

CHEF 1340 Meat Preparation and Cooking

  5 P + [  7/ 12] 39650 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

  4 P + [  8/ 12] 39651 Lec 001|      EVC  EVC3 3158  W         7:00am- 7:50am OH Hay, Brian R
                        Lab          EVC  EVC3 3160  W         8:00am- 3:00pm

CHEF 1345 International Cuisine

  2 P + [ 10/ 12] 39652 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

  x P + [  0/ 12] 39653 Lec 001|      EVC  EVC3 3205  T         5:00pm- 5:50pm    Staff
                        Lab          EVC  EVC3 3160  T         6:00pm- 9:20pm

Last Updated: November 22, 2009 at 7:00pm
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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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