Spring 2010 Course Schedule

Course Listings as of November 22, 2009 at 10:25pm

Culinary Arts

8 Week Session => January 19, 2010 THRU March 14, 2010

PSTR 1305 Breads and Rolls

  1 G + [  7/  8] 08458 Lec 001|      EVC  EVC3 3154  TTh       8:30am- 9:20am OH Herrington, Stephanie C
                        Lab          EVC  EVC3 3160  TTh       9:30am- 1:00pm

16 Week Session => January 19, 2010 THRU May 16, 2010

CHEF 1205 Sanitation and Safety

  c E   [ 24/ 24] 04291 Lec 002|      EVC  EVC3 3158  M         2:40pm- 4:20pm    Staff
  3 E   [ 27/ 30] 04290 Lec 001|      EVC  EVC8 8107. W         5:00pm- 6:40pm    Staff

IFWA 1217 Food Production and Planning

  3 J   [ 13/ 16] 08455 Lec 002|      EVC  EVC3 3158  T         1:35pm- 3:35pm    Staff
  c J   [ 16/ 16] 07452 Lec 001|      EVC  EVC3 3158  M         5:00pm- 7:30pm    Staff

CHEF 1301 Basic Food Preparation

  c P + [ 12/ 12] 04292 Lec 001|      EVC  EVC3 3158  Th        9:00am- 9:50am OH Pepper, Sandra R
                        Lab          EVC  EVC3 3157  Th        9:55am- 1:15pm
  7 P + [  5/ 12] 04293 Lec 002|      EVC  EVC3 3156  Th        5:00pm- 5:50pm OH Pepper, Sandra R
                        Lab          EVC  EVC3 3157  Th        5:55pm- 9:15pm

FDNS 1301 Introduction to Foods
All students signing up for this class must attend a mandatory orientation on November 20th at 10 am in EVC 3158. If you can not make this meeting, please contact KC Gamble at 223-5296 to make other arrangements. This will be the only time you will be able to order uniforms.

  c G   [ 12/ 12] 07450 Lec 001|      EVC  EVC3 3158  T         9:00am-10:40am OH Bongort, Erika M
                        Lab          EVC  EVC3 3157  T        10:45am-12:25pm
  c G   [ 12/ 12] 08271 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] 06132 Lec 004|      EVC  EVC3 3158  F        10:00am-11:45am    Staff
                        Lab          EVC  EVC3 3157  F        12:00pm- 1:50pm
  c G   [ 12/ 12] 07451 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

  1 P + [ 11/ 12] 07455 Lec 001|      EVC  EVC3 3158  W         8:00am- 9:40am OH Herrington, Stephanie C
                        Lab          EVC  EVC3 3157  W         9:50am- 1:00pm
  4 P + [  8/ 12] 07456 Lec 002|      EVC  EVC3 3158  W         5:00pm- 6:40pm OH Herrington, Stephanie C
                        Lab          EVC  EVC3 3157  W         6:50pm-10:00pm

RSTO 1301 Beverage Management

  1 R   [ 15/ 16] 07457 Lec 001|      EVC  EVC3 3205  F        12:00pm- 3:00pm OH Hay, Brian R

RSTO 1304 Dining Room Service

  5 R   [  7/ 12] 07458 Lec 001|      EVC  EVC3 3158  Th        3:00pm- 3:50pm OH Hay, Brian R
                        Lab          EVC  EVC3 3158  Th        4:00pm- 9:50pm

IFWA 1318 Nutrition for the Food Service Professional

 11 E   [  5/ 16] 07453 Lec 001|      EVC  EVC3 3158  W         2:30pm- 5:00pm    Staff

IFWA 1319 Meat Identifying and Processing
All students signing up for this class must attend a mandatory orientation on November 20th at 10 am in EVC 3158. If you can not make this meeting, please contact KC Gamble at 223-5296 to make other arrangements. This will be the only time you will be able to order uniforms.

  c R   [ 12/ 12] 08457 Lec 002|      EVC  EVC3 3160  M         9:00am-10:40am OH Pepper, Sandra R
                        Lab          EVC  EVC3 3160  M        10:50am- 2:00pm
  c R   [ 12/ 12] 07454 Lec 001|      EVC  EVC3 3209  M         5:00pm- 6:40pm OH Hay, Brian R
                        Lab          EVC  EVC3 3157  M         6:50pm-10:00pm

CHEF 1340 Meat Preparation and Cooking

  8 P + [  4/ 12] 08456 Lec 002|      EVC  EVC3 3158  F         9:00am- 9:50am OH McCormick, Brian T
                        Lab          EVC  EVC3 3160  F        10:00am- 1:30pm
  4 P + [  8/ 12] 04294 Lec 001|      EVC  EVC3 3156  M         5:00pm- 5:50pm OH McCormick, Brian T
                        Lab          EVC  EVC3 3160  M         6:00pm- 9:20pm

CHEF 1341 American Regional Cuisine

  8 P + [  4/ 12] 04295 Lec 001|      EVC  EVC3 3158  W         7:00am- 7:50am OH Hay, Brian R
                        Lab          EVC  EVC3 3160  W         8:00am- 2:30pm

CHEF 1345 International Cuisine

  9 P + [  3/ 12] 04296 Lec 001|      EVC  EVC3 3156  Th        3:00pm- 3:50pm OH McCormick, Brian T
                        Lab          EVC  EVC3 3160  Th        4:00pm-10:00pm

CHEF 2336 Charcuterie

  8 P + [  4/ 12] 04297 Lec 001|      EVC  EVC3 3158  M         9:00am-10:20am OH McCormick, Brian T
                        Lab          EVC  EVC3 3157  M        10:30am- 2:00pm

8 Week Session => March 22, 2010 THRU May 16, 2010

PSTR 1343 Bakery Operations and Management

  6 G + [  6/ 12] 08459 Lec 001|      EVC  EVC3 3154  TTh       8:30am-10:10am OH Herrington, Stephanie C
                        Lab          EVC  EVC3 3160  TTh      10:20am- 2:00pm

Last Updated: November 22, 2009 at 10:25pm
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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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