Summer 2010 Course Schedule

Course Listings as of December 09, 2010 at 2:50pm
This schedule is subject to change.

Culinary Arts

9 Week Session => June 01, 2010 THRU August 02, 2010

CHEF 1205 Sanitation and Safety

  3 E   [ 13/ 16] 12724 Lec 001|      EVC  EVC3 3158  MW       10:00am-12:00pm OH Hay, Brian R

IFWA 1217 Food Production and Planning

  5 J   [  7/ 12] 12725 Lec 001|      EVC  EVC3 3158  MW       12:10pm- 2:25pm OH Hay, Brian R

CHEF 1301 Basic Food Preparation

  3 P + [  9/ 12] 12719 Lec 001|      EVC  EVC3 3158  TTh      12:00pm- 1:00pm OH Pepper, Sandra R
                        Lab          EVC  EVC3 3160  TTh       1:00pm- 4:00pm

FDNS 1301 Introduction to Foods
All students registering for this class need to attend a mandatory advising meeting on April 23rd at 10 am in EVC 3156 to purchase knives and uniforms. If you can not make this meeting, please contact KC Gamble at kulrichg@austincc.edu.

  6 G   [  6/ 12] 12657 Lec 001|      EVC  EVC3 3158  MW        8:00am- 9:40am OH Bongort, Erika M
                        Lab          EVC  EVC3 3157  MW       10:00am-11:40am OH Pepper, Sandra R
  x G   [  0/ 12] 12658 Lec 002|      EVC  EVC3 3158  MW        8:00am- 9:40am    Staff
                        Lab          EVC  EVC3 3157  MW       12:00pm- 1:40pm
  1 G   [ 11/ 12] 12659 Lec 003|      EVC  EVC3 3158  MW        5:00pm- 6:40pm OH Bongort, Erika M
                        Lab          EVC  EVC3 3157  MW        7:00pm- 8:40pm

PSTR 1301 Fundamentals of Baking

  1 P + [ 11/ 12] 12718 Lec 001|      EVC  EVC3 3158  TTh       5:00pm- 6:40pm OH Herrington, Stephanie C
                        Lab          EVC  EVC3 3157  TTh       6:50pm-10:00pm

CHEF 2302 Saucier

  3 P + [  9/ 12] 10158 Lec 001|      EVC  EVC3 3158  TTh       9:00am-10:00am OH McCormick, Brian T
                        Lab          EVC  EVC3 3157  TTh      10:15am- 2:00pm

Last Updated: December 09, 2010 at 2:50pm
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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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