Spring 2011 Course Schedule

Course Listings as of November 30, 2011 at 11:00am

Culinary Arts

8 Week Session => January 18, 2011 THRU March 13, 2011

PSTR 1305 Breads and Rolls

  c G + [ 12/ 12] 26370 Lec 001|      EVC  EVC3 3154  TTh       8:30am- 9:20am OH McCormick, Brian T
                        Lab          EVC  EVC3 3160  TTh       9:30am- 1:00pm

16 Week Session => January 18, 2011 THRU May 15, 2011

CHEF 1205 Sanitation and Safety

  1 E   [ 23/ 24] 22260 Lec 002|      EVC  EVC3 3158  M         2:40pm- 4:30pm OH Hay, Brian R
 11 E   [ 33/ 44] 22259 Lec 001|      EVC  EVC8 8223  W         5:00pm- 6:40pm OH Hay, Brian R

IFWA 1217 Food Production and Planning

  8 J   [ 22/ 30] 24297 Lec 002|      EVC  EVC8 8106. T         1:35pm- 4:05pm OH Schiff, Anise M
  1 J   [ 23/ 24] 24296 Lec 001|      EVC  EVC3 3158  M         5:00pm- 7:40pm OH Schiff, Anise M

CHEF 1301 Basic Food Preparation

  c P + [ 12/ 12] 22261 Lec 001|      EVC  EVC3 3158  Th        9:00am- 9:50am OH Pepper, Sandra R
                        Lab          EVC  EVC3 3157  Th        9:55am- 1:15pm
  c P + [ 12/ 12] 22262 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 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.

  c G   [ 12/ 12] 23609 Lec 001|      EVC  EVC3 3158  T         9:00am-10:40am OH Bongort, Erika M
                        Lab          EVC  EVC3 3157  T        10:45am-12:25pm
  1 G   [ 11/ 12] 23611 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] 27403 Lec 004|      EVC  EVC3 3158  F        11:00am-12:40pm OH Bowen, James R
                        Lab          EVC  EVC3 3157  F        12:50pm- 2:40pm
  3 G   [ 21/ 12] 23610 Lec 002|21840 EVC  EVC3 3158  T         5:00pm- 6:40pm OH Bongort, Erika M
                        Lab          EVC  EVC3 3157  T         7:00pm- 9:00pm
  3 G   [ 21/ 12] 32032 Lec 005|21840 EVC  EVC3 3158  T         5:00pm- 6:40pm OH Sandoval, Patrick R
                        Lab          EVC  EVC3 3160  T         7:00pm- 9:00pm

PSTR 1301 Fundamentals of Baking

  c P + [ 13/ 13] 25462 Lec 001|      EVC  EVC3 3158  W         8:00am- 9:40am OH Herrington, Stephanie C
                        Lab          EVC  EVC3 3157  W         9:50am- 1:10pm
  x P + [  0/ 12] 27404 Lec 003|      EVC  EVC3 3158  W         8:00am- 9:40am    Staff
                        Lab          EVC  EVC3 3157  W         1:30pm- 4:50pm
  1 P + [ 11/ 12] 25463 Lec 002|      EVC  EVC3 3158  W         5:00pm- 6:40pm OH Herrington, Stephanie C
                        Lab          EVC  EVC3 3157  W         6:40pm-10:00pm

RSTO 1301 Beverage Management

  3 R   [ 13/ 16] 25765 Lec 001|      EVC  EVC3 3205  F        12:00pm- 3:00pm OH Hay, Brian R

RSTO 1304 Dining Room Service

  c O   [ 16/ 16] 25766 Lec 001|      EVC  EVC3 3158  Th        4:00pm- 6:00pm OH Hay, Brian R
                        Lab          EVC  EVC3 3158  Th        6:00pm- 9:00pm

IFWA 1318 Nutrition for the Food Service Professional

  1 E   [ 16/ 17] 24298 Lec 001|      EVC  EVC1 1210  W         5:00pm- 7:30pm OH Sandoval, Patrick R

IFWA 1319 Meat Identifying and Processing

  c R   [ 12/ 12] 24300 Lec 002|      EVC  EVC3 3158  M         9:00am-10:50am OH Pepper, Sandra R
                        Lab          EVC  EVC3 3160  M        11:00am- 1:40pm
  1 R   [ 11/ 12] 24299 Lec 001|      EVC  EVC3 3209  M         5:00pm- 6:50pm OH Hay, Brian R
                        Lab          EVC  EVC3 3157  M         7:00pm- 9:45pm

CHEF 1340 Meat Preparation and Cooking

  5 P + [  7/ 12] 22264 Lec 002|      EVC  EVC3 3158  F         9:00am- 9:50am OH McCormick, Brian T
                        Lab          EVC  EVC3 3160  F        10:00am- 1:30pm
  3 P + [  9/ 12] 22263 Lec 001|      EVC  EVC3 3156  M         5:00pm- 5:55pm OH McCormick, Brian T
                        Lab          EVC  EVC3 3160  M         6:05pm- 9:40pm

CHEF 1341 American Regional Cuisine

  1 P + [ 11/ 12] 22265 Lec 001|      EVC  EVC3 3158  W         7:00am- 7:50am OH Pepper, Sandra R
                        Lab          EVC  EVC3 3160  W         8:00am- 2:30pm

CHEF 1345 International Cuisine

  7 P + [  5/ 12] 22266 Lec 001|      EVC  EVC3 3156  Th        3:00pm- 3:50pm OH McCormick, Brian T
                        Lab          EVC  EVC3 3160  Th        4:00pm- 9:20pm

CHEF 2336 Charcuterie

  6 P + [  6/ 12] 22267 Lec 001|      EVC  EVC3 3154  W         5:00pm- 5:50pm OH Bowen, James R
                        Lab          EVC  EVC3 3160  W         6:00pm- 9:40pm

8 Week Session => March 21, 2011 THRU May 15, 2011

PSTR 1343 Bakery Operations and Management

  5 G + [ 11/ 16] 26503 Lec 001|      EVC  EVC3 3156  TTh       8:30am-11:00am OH Bowen, James R
                        Lab          EVC  EVC3 3160  Th       11:10am-12:50pm

Last Updated: November 30, 2011 at 11:00am
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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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