Austin Community College Course Schedule

Spring 2009 Course Schedule

Course Listings as of May 12, 2009 at 11:25am

Culinary Arts

Staff, CHEF 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-10:00pm

CHEF 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

Bongort, Erika OH FDNS 1301 Introduction to Foods

 2 G   [ 10/ 12] 29959 Lec 001|      EVC  EVC3 3158  T         9:00am-10:40am OH Bongort, Erika M

IFWA 1217 Food Production and Planning

 2 J   [ 22/ 24] 30590 Lec 001|      EVC  EVC3 3158  M         5:00pm- 7:30pm OH Bongort, Erika M

FDNS 1301 Introduction to Foods

x  G   [  0/ 12] 29746 Lec 003|      EVC  EVC3 3158  T         9:00am-10:40am OH Bongort, Erika M

Hay, Brian OH CHEF 1341 American Regional Cuisine

 3 P + [  9/ 12] 28818 Lec 001|      EVC  EVC3 3160  W         7:00am- 8:40am OH Hay, Brian R

RSTO 1301 Beverage Management

 5 R   [ 15/ 20] 31921 Lec 001|      EVC  EVC3 3205  F        12:00pm- 3:00pm OH Hay, Brian R

FDNS 1301 Introduction to Foods

 2 G   [ 10/ 12] 31387 Lec 004|      EVC  EVC3 3158  Th        9:00am-10:40am OH Hay, Brian R

Herrington, Stephanie OH PSTR 1301 Fundamentals of Baking

 3 P + [  9/ 12] 31677 Lec 001|      EVC  EVC3 3158  W         8:00am- 9:40am OH Herrington, Stephanie C
 3 P + [  9/ 12] 31678 Lec 002|      EVC  EVC3 3158  W         5:00pm- 6:40pm OH Herrington, Stephanie C

Lawrence, Virginia OH IFWA 1217 Food Production and Planning OH Lawrence, Virginia S
IFWA 1318 Nutrition for the Food Service Professi

 4 E   [ 12/ 16] 30591 Lec 001|      EVC  EVC3 3158  W         2:30pm- 5:00pm OH Lawrence, Virginia S

McCormick, Brian OH CHEF 1301 Basic Food Preparation

c  P + [ 12/ 12] 28815 Lec 001|      EVC  EVC3 3158  Th        9:00am- 9:50am OH McCormick, Brian T

CHEF 1340 Meat Preparation and Cooking

c  P + [ 12/ 12] 28817 Lec 001|      EVC  EVC3 3156  M         5:00pm- 5:50pm OH McCormick, Brian T

FDNS 1301 Introduction to Foods

c  G   [ 12/ 12] 29960 Lec 002|      EVC  EVC3 3158  T         5:00pm- 6:40pm OH McCormick, Brian T

RSTO 1304 Dining Room Service

c  R   [ 12/ 12] 31922 Lec 001|      EVC  EVC3 3158  Th        3:00pm- 3:50pm OH McCormick, Brian T

Pepper, Sandra OH CHEF 1205 Sanitation and Safety

c  E   [ 16/ 16] 28813 Lec 001|      EVC  EVC3 3156  W         5:00pm- 6:40pm OH Pepper, Sandra R
 4 E   [ 12/ 16] 28814 Lec 002|      EVC  EVC3 3158  M         2:40pm- 4:20pm OH Pepper, Sandra R

CHEF 1301 Basic Food Preparation

 5 P + [  7/ 12] 28816 Lec 002|      EVC  EVC3 3156  Th        5:00pm- 5:50pm OH Pepper, Sandra R

IFWA 1319 Hotel, Restaurant & Institutional Meat

 1 R   [ 11/ 12] 30592 Lec 001|      EVC  EVC3 3209  M         5:00pm- 6:40pm OH Pepper, Sandra R

FDNS 1301 Introduction to Foods Lab EVC EVC3 3160 Th 10:45am-12:25pm OH Pepper, Sandra R
CHEF 1205 Sanitation and Safety

 5 E   [ 11/ 16] 31397 Lec 003|      EVC  EVC3 3158  Th        1:00pm- 2:40pm OH Pepper, Sandra R

Last Updated: May 12, 2009 at 11:25am
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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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