Austin Community College Course Schedule

Fall 2010 Course Schedule

Course Listings as of November 29, 2011 at 2:20pm
This schedule is subject to change.

Culinary Arts

Staff, PSTR 1302 Cake Baking and Production

 2 P + [ 10/ 12] 21373 Lec 001|      EVC  EVC3 3154      TTh       9:00am- 9:50am    Staff
                        Lab          EVC  EVC3 3160      TTh      10:00am- 2:00pm

Bongort, Erika OH FDNS 1301 Introduction to Foods
There will be a mandatory orientation meeting for all incoming freshman on July 16th at 10 am in EVC 3158. You will be able to order your uniforms and knives at this orientation. If you can not make this meeting, just must contact KC Gamble (kulrichg@austincc.edu) at 223-5296 before this date to arrange a time to meet and have your uniforms ordered.

c  G   [ 12/ 12] 17482 Lec 001|      EVC  EVC3 3158      M         9:00am-10:40am OH Bongort, Erika M
 2 G   [ 10/ 12] 17485 Lec 004|      EVC  EVC3 3158      M         9:00am-10:45am OH Bongort, Erika M
c  G   [ 12/ 12] 17483 Lec 002|      EVC  EVC3 3158      M         5:00pm- 6:45pm OH Bongort, Erika M

Bowen, James OH PSTR 1301 Fundamentals of Baking

 3 P + [  9/ 12] 19270 Lec 001|      EVC  EVC3 3156      T         8:00am- 9:50am OH Bowen, James R

FDNS 1301 Introduction to Foods
There will be a mandatory orientation meeting for all incoming freshman on July 16th at 10 am in EVC 3158. You will be able to order your uniforms and knives at this orientation. If you can not make this meeting, just must contact KC Gamble (kulrichg@austincc.edu) at 223-5296 before this date to arrange a time to meet and have your uniforms ordered.

c  G   [ 18/  8] 21450 Lec 005|20656 EVC  EVC3 3158      F        11:00am-12:45pm OH Bowen, James R

Hay, Brian OH CHEF 1341 American Regional Cuisine

 4 P + [  8/ 12] 16238 Lec 001|      EVC  EVC3 3158      W         7:00am- 7:50am OH Hay, Brian R

RSTO 1319 Viticulture and Enology

 2 O + [ 14/ 16] 19566 Lec 002|      VIN  TBA  TBA       M         5:30pm-10:00pm OH Hay, Brian R

CHEF 1205 Sanitation and Safety

 8 E   [ 42/ 50] 16233 Lec 001|      EVC  EVC9 9313      T         8:00am-10:00am OH Hay, Brian R

RSTO 1304 Dining Room Service

 2 O   [ 10/ 12] 19565 Lec 002|      EVC  EVC3 3158      Th        3:00pm- 3:50pm OH Hay, Brian R

PSTR 1310 Pies, Tarts, Teacakes, and Cookies

 1 P + [ 11/ 12] 21374 Lec 001|      EVC  EVC3 3154      Th        8:00am- 9:50am OH Hay, Brian R

Herrington, Stephanie OH PSTR 1301 Fundamentals of Baking

 4 P + [  8/ 12] 19271 Lec 002|      EVC  EVC3 3158      W         4:55pm- 6:45pm OH Herrington, Stephanie C

PSTR 2331 Advanced Pastry Shop

 4 P + [  8/ 12] 21375 Lec 001|      EVC  EVC3 3158      W         8:00am- 9:50am OH Herrington, Stephanie C

McCormick, Brian OH CHEF 1345 International Cuisine

 6 P + [  6/ 12] 16239 Lec 001|      EVC  EVC3 3158      Th        3:00pm- 3:50pm OH McCormick, Brian T

CHEF 2336 Charcuterie

 9 P + [  3/ 12] 20329 Lec 002|      EVC  EVC3 3154      M         8:00am- 8:55am OH McCormick, Brian T

c  G   [ 18/ 12] 17484 Lec 003|20656 EVC  EVC3 3158      F        11:00am-12:45pm OH McCormick, Brian T

CHEF 1340 Meat Preparation and Cooking

c  P + [ 12/ 12] 16237 Lec 001|      EVC  EVC3 3154      M         5:00pm- 5:50pm OH McCormick, Brian T

Pepper, Sandra OH CHEF 1301 Basic Food Preparation

 5 P + [  7/ 12] 16235 Lec 001|      EVC  EVC3 3205      Th        5:00pm- 5:55pm OH Pepper, Sandra R
 1 P + [ 11/ 12] 16236 Lec 002|      EVC  EVC3 3156      Th        9:00am- 9:50am OH Pepper, Sandra R

IFWA 1319 Meat Identifying and Processing

c  R   [ 12/ 12] 18136 Lec 001|      EVC  EVC3 3158      T        12:00pm- 1:50pm OH Pepper, Sandra R
 1 R   [ 11/ 12] 18137 Lec 002|      EVC  EVC3 3158      T         5:00pm- 6:40pm OH Pepper, Sandra R

Sandoval, Patrick OH CHEF 1205 Sanitation and Safety

 2 E   [ 18/ 20] 16234 Lec 002|      EVC  EVC3 3156      M         5:00pm- 6:50pm OH Sandoval, Patrick R

IFWA 1318 Nutrition for the Food Service Professional

c  E   [ 16/ 16] 18135 Lec 001|      EVC  EVC8 8101      T         5:00pm- 7:30pm OH Sandoval, Patrick R

Schiff, Anise OH IFWA 1217 Food Production and Planning

 3 J   [ 22/ 25] 18133 Lec 001|      EVC  EVC3 3158      M         2:00pm- 4:40pm OH Schiff, Anise M
 1 J   [ 19/ 20] 18134 Lec 002|      EVC  EVC3 3156      W         5:00pm- 7:30pm OH Schiff, Anise M

RSTO 1304 Dining Room Service Lab EVC EVC3 3160 Th 3:50pm-10:00pm OH Schiff, Anise M

Last Updated: November 29, 2011 at 2:20pm
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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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