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Course Schedule |
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Credit and Non-Credit |
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4 E [ 12/ 16] 28814 Lec 002| EVC EVC3 3158 M 2:40pm- 4:20pm OH Pepper, Sandra R c E [ 16/ 16] 28813 Lec 001| EVC EVC3 3156 W 5:00pm- 6:40pm OH Pepper, Sandra R 5 E [ 11/ 16] 31397 Lec 003| EVC EVC3 3158 Th 1:00pm- 2:40pm OH Pepper, Sandra RIFWA 1217 Food Production and Planning
2 J [ 22/ 24] 30590 Lec 001| EVC EVC3 3158 M 5:00pm- 7:30pm OH Bongort, Erika M OH Lawrence, Virginia SCHEF 1301 Basic Food Preparation
c P + [ 12/ 12] 28815 Lec 001| EVC EVC3 3158 Th 9:00am- 9:50am OH McCormick, Brian T Lab EVC EVC3 3157 Th 9:55am- 1:15pm 5 P + [ 7/ 12] 28816 Lec 002| EVC EVC3 3156 Th 5:00pm- 5:50pm OH Pepper, Sandra R Lab EVC EVC3 3157 Th 5:55pm- 9:15pmFDNS 1301 Introduction to Foods
2 G [ 10/ 12] 29959 Lec 001| EVC EVC3 3158 T 9:00am-10:40am OH Bongort, Erika M Lab EVC EVC3 3157 T 10:45am-12:25pm x G [ 0/ 12] 29746 Lec 003| EVC EVC3 3158 T 9:00am-10:40am OH Bongort, Erika M Lab EVC EVC3 3157 T 1:00pm- 3:00pm c G [ 12/ 12] 29960 Lec 002| EVC EVC3 3158 T 5:00pm- 6:40pm OH McCormick, Brian T Lab EVC EVC3 3157 T 7:00pm- 9:00pm 2 G [ 10/ 12] 31387 Lec 004| EVC EVC3 3158 Th 9:00am-10:40am OH Hay, Brian R Lab EVC EVC3 3160 Th 10:45am-12:25pm OH Pepper, Sandra RPSTR 1301 Fundamentals of Baking
3 P + [ 9/ 12] 31677 Lec 001| EVC EVC3 3158 W 8:00am- 9:40am OH Herrington, Stephanie C Lab EVC EVC3 3157 W 9:50am- 1:00pm 3 P + [ 9/ 12] 31678 Lec 002| EVC EVC3 3158 W 5:00pm- 6:40pm OH Herrington, Stephanie C Lab EVC EVC3 3157 W 5:00pm-10:00pmRSTO 1301 Beverage Management
5 R [ 15/ 20] 31921 Lec 001| EVC EVC3 3205 F 12:00pm- 3:00pm OH Hay, Brian RRSTO 1304 Dining Room Service
c R [ 12/ 12] 31922 Lec 001| EVC EVC3 3158 Th 3:00pm- 3:50pm OH McCormick, Brian T Lab EVC EVC3 3158 Th 4:50pm- 9:50pmIFWA 1318 Nutrition for the Food Service Professional
4 E [ 12/ 16] 30591 Lec 001| EVC EVC3 3158 W 2:30pm- 5:00pm OH Lawrence, Virginia SIFWA 1319 Hotel, Restaurant and Institutional Meat
1 R [ 11/ 12] 30592 Lec 001| EVC EVC3 3209 M 5:00pm- 6:40pm OH Pepper, Sandra R Lab EVC EVC3 3157 M 7:00pm- 9:40pmCHEF 1340 Meat Preparation and Cooking
c P + [ 12/ 12] 28817 Lec 001| EVC EVC3 3156 M 5:00pm- 5:50pm OH McCormick, Brian T Lab EVC EVC3 3160 M 6:00pm- 9:20pmCHEF 1341 American Regional Cuisine
3 P + [ 9/ 12] 28818 Lec 001| EVC EVC3 3160 W 7:00am- 8:40am OH Hay, Brian R Lab EVC EVC3 3160 W 9:30am- 2:30pmCHEF 1345 International Cuisine
x P + [ 0/ 12] 28819 Lec 001| EVC EVC3 3156 Th 3:00pm- 3:50pm Staff Lab EVC EVC3 3160 Th 4:00pm-10:00pmCHEF 2336 Charcuterie
x P + [ 0/ 12] 32915 Lec 001| EVC EVC3 3158 M 9:00am-10:20am Staff Lab EVC EVC3 3157 M 10:30am- 2:00pm
Registration Help Number: 223-INFO (223-4636)
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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