Spring 2009 Course Schedule

Course Listings as of July 06, 2008 at 01:25am

Culinary Arts

16 Week Session => January 20, 2009 THRU May 17, 2009

CHEF 1205 Sanitation and Safety

 16 E   [  0/ 16] 28814 Lec 002|      EVC  EVC3 3158  M         2:40pm- 4:20pm    Staff
 16 E   [  0/ 16] 28813 Lec 001|      EVC  EVC3 3156  W         5:00pm- 6:40pm    Staff

IFWA 1217 Food Production and Planning

 24 J   [  0/ 24] 30590 Lec 001|      EVC  EVC3 3158  M         5:00pm- 7:30pm    Staff

CHEF 1301 Basic Food Preparation

 12 P + [  0/ 12] 28815 Lec 001|      EVC  EVC3 3158  F         9:00am- 9:50am    Staff
                        Lab          EVC  EVC3 3157  F         9:55am- 1:15pm
 14 P + [  0/ 14] 28816 Lec 002|      EVC  EVC3 3156  F         5:00pm- 5:50pm    Staff
                        Lab          EVC  EVC3 3157  F         5:55pm- 9:15pm

FDNS 1301 Introduction to Foods

 12 G   [  0/ 12] 29959 Lec 001|      EVC  EVC3 3158  T         9:00am-10:40am    Staff
                        Lab          EVC  EVC3 3157  T        10:45am-12:25pm
 12 G   [  0/ 12] 29960 Lec 002|      EVC  EVC3 3158  T         5:00pm- 6:40pm    Staff
                        Lab          EVC  EVC3 3157  T         7:00pm- 9:00pm

PSTR 1301 Fundamentals of Baking

 12 P + [  0/ 12] 31677 Lec 001|      EVC  EVC3 3158  W         8:00am- 9:40am    Staff
                        Lab          EVC  EVC3 3160  W         9:50am- 1:00pm
 12 P + [  0/ 12] 31678 Lec 002|      EVC  EVC3 3158  W         5:00pm- 6:40pm    Staff
                        Lab          EVC  EVC3 3157  W         5:00pm-10:00pm

RSTO 1301 Beverage Management

 20 R   [  0/ 20] 31921 Lec 001|      EVC  EVC3 3158  F         5:30pm- 8:00pm    Staff

RSTO 1304 Dining Room Service

 12 R   [  0/ 12] 31922 Lec 001|      EVC  EVC3 3158  Th        3:00pm- 3:50pm    Staff
                        Lab          EVC  EVC3 3158  Th        4:50pm- 9:50pm

IFWA 1318 Nutrition for the Food Service Professional

 16 E   [  0/ 16] 30591 Lec 001|      EVC  EVC3 3158  W         2:30pm- 5:00pm    Staff

IFWA 1319 Hotel, Restaurant and Institutional Meat

 12 R   [  0/ 12] 30592 Lec 001|      EVC  EVC3 3158  W         9:00am- 9:40am    Staff
                        Lab          EVC  EVC3 3157  W         9:50am- 1:00pm

CHEF 1340 Meat Preparation and Cooking

 12 P + [  0/ 12] 28817 Lec 001|      EVC  EVC3 3156  M         5:00pm- 5:50pm    Staff
                        Lab          EVC  EVC3 3160  M         6:00pm- 9:20pm

CHEF 1341 American Regional Cuisine

 12 P + [  0/ 12] 28818 Lec 001|      EVC  EVC3 3158  Th        7:00am- 8:50am    Staff
                        Lab          EVC  EVC3 3160  Th        9:30am- 2:30pm

CHEF 1345 International Cuisine

 12 P + [  0/ 12] 28819 Lec 001|      EVC  EVC3 3158  Th        3:00pm- 3:50pm    Staff
                        Lab          EVC  EVC3 3160  Th        4:50pm-10:00pm

PSTR 2331 Advanced Pastry Shop

 12 P + [  0/ 12] 32895 Lec 001|      EVC  EVC3 3158  W         5:00pm- 5:50pm    Staff
                        Lab          EVC  EVC3 3157  W         6:00pm-10:00pm

CHEF 2336 Charcuterie

 12 P + [  0/ 12] 32915 Lec 001|      EVC  EVC3 3158  M         9:00am-10:20am    Staff
                        Lab          EVC  EVC3 3157  M        10:30am- 2:00pm

Last Updated: July 06, 2008 at 01:25am
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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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