Class Schedule
| Freshman Orientation | Monday January 9th, 2012 @ 10:00 AM |
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| First Day of School | Monday January 9th, 2012 | |||
| Last day to add/drop without faculty permission | Friday January 13th, 2012 | |||
| Martin Luther King Day - Special Program - Classes in Session | Monday January 16th, 2012 | |||
| Spring Break - No Classes - College Open | Friday February 27th-March 5th, 2012 | |||
| Last Day of Classes/Incompletes from Fall 2010 | Friday April 20th, 2012 | |||
| Commencement | Saturday May 5th, 2012 | |||
Class |
Credits |
Time |
Day |
Dates |
| Sanitation/Safety | 2 | 1:30 - 3:30 PM | M/T | 1/9-2/21 |
| Sanitation/Safety | 2 | 1:00 - 2:30 PM | M/T | 3/5-4/17 |
| Culinary I | 3 | 8 AM - 1 PM | M/T | 1/9-2/21 |
| Culinary I | 3 | 8 AM - 1 PM | W/TH | 3/9-4/19 |
| Culinary II | 3 | 8 AM - 1 PM | M/T | 1/11-2/23 |
| Culinary III | 3 | 5 - 10 PM | M/T | 3/5-4/17 |
| Baking Principles | 3 | 8 AM - 1 PM | W/TH | 1/11-2/23 |
| Intro to Rolls | 3 | 8 AM - 1 PM | M/T | 3/5-4/17 |
| Catering | 3 | 5 - 10 PM | W/TH | 1/12-1/27 |
| Catering | 3 | 5 - 10 PM | M/T | 3/5-3/20 |
| Basic Baking | 3 | 8 AM - 1 PM | F | 1/20-4/20 |
| Advanced Baking | 3 | 5 - 10 PM | W/TH | 1/9-2/21 |
| Hot and Cold Plated Desserts | 3 | 5 - 10 PM | M/T | 3/5-4/17 |
| Chocolate | 3 | 5 - 10 PM | M/T | 1/9-2/21 |
| Convenience Baking | 3 | 5 - 10 PM | W/TH | 3/7-4/19 |
| Breads, Doughs, and Batters | 3 | 8 AM - 1 PM | W/TH | 3/7-4/19 |
| Cakes - Methods and Decorating | 3 | 8 AM - 1 PM | M/T | 1/9-2/21 |
| International Cuisine | 3 | 8 AM - 1 PM | W/TH | 3/7-4/19 |
| Product ID and Butchering | 4 | 8 AM - 12 | F | 1/13-4/20 |
| Table Service | 3 | 9 AM - 1 PM | W/TH | 1/11-1/26 |
| Table Service | 3 | 9 AM - 1 PM | W/TH | 3/7-3/22 |
| Garde Manger | 3 | 9 AM - 1 PM | M/T | 3/5-4/17 |
| Culinary Math | 3 | 3 - 5 PM | W/TH | 1/11-4/4 |
| Menu Planning | 2 | 1:30 - 3:15 PM | W/TH | 3/7-4/19 |
| Facility Design | 3 | 2:30 - 5 PM | M/T | 1/9-2/21 |
| Hospitality Law | 3 | 2:30 - 5 PM | M/T | 1/9-2/21 |
| Nutrition | 3 | 9 AM - 1 PM | M/T | 1/9-2/21 |
| Bartending | 3 | 5 - 9 PM | M/T | 1/9-2/21 |
| Bartending | 3 | 9 AM - 5 PM | S | 3/10-4/7 |
| Spanish for Food Service | 3 | 2 - 5 PM | TH | 1/12-4/19 |
| English I | 3 | 4:30 - 7:30 PM | M/T | 1/9-2/21 |
| English II | 3 | 4:30 - 7:30 PM | M/T | 3/5-4/17 |
| Psychology | 3 | 2 - 5 PM | W | 1/9-4/18 |
| Speech | 3 | 5 - 8 PM | W/TH | 1/11-2/23 |
| Management | 3 | 3 - 6 PM | M/T | 1/9-2/21 |
| Prep Computer | 3 | 9 AM - 12 PM | W/TH | 1/11-2/23 |
| Prep Math | 3 | 12:30 PM - 3 PM | W/TH | 1/11-2/23 |
| Prep English | 3 | 3:30 - 6 PM | M/T | 1/9-2/21 |
| Strategies for College Success | 3 | 9 AM - 1 PM | F | 1/13-3/9 |
| Strategies for College Success | 3 | 3 - 5:30 PM | M/T | 3/5-4/17 |
Copyright ©
2008-2012
Southeast Culinary & Hospitality College
100 Piedmont Avenue, Bristol,VA 24201
(276) 591-5699
