Fall Class Schedule
Fall Schedule 2009
- Freshmen Orientation: Sunday, August 30, 2009 at 2 PM
- First Day of School: Monday, August 31, 2009
- Last Day to Add/Drop without Faculty Permission: Friday, September 4, 2009
- Labor Day: Monday, September 7, 2009
- Fall Break- No Classes Monday-Friday: October 16-25 , 2009
- Last Day of Classes: December 11 , 2009
- Last Day to Take Care of Incompletes from Summer: December 11 , 2009
| Class |
Credits |
Time |
Day |
Dates |
| Sanitation / Safety |
2 |
12:30-3PM |
W/T |
8/31-10/6 |
| Sanitation / Safety |
2 |
5-7:30PM |
M/T |
8/31-10/6 |
| Culinary I |
3 |
8-12PM |
M/T |
8/31-10/13 |
| Culinary I |
3 |
5-10PM |
M/T |
8/31-10/13 |
| Culinary II |
3 |
8AM-1PM |
M/T |
10/26-12/8 |
| Culinary II |
3 |
5-10PM |
M/W |
10/26-12/8 |
| Baking Principles |
3 |
9AM-1PM |
M/T |
8/31-10/16 |
| Catering* |
3 |
5-10PM |
W/TH |
9/2-9/17 |
| Basic Baking |
3 |
5-10PM |
W/TH |
10/28-12/10 |
| Basic Baking |
3 |
8AM-1PM |
W/TH |
10/28-12/10 |
| Advanced Baking |
3 |
8AM-1PM |
W/TH |
9/2-10/15 |
| Advanced Baking |
3 |
5-10PM |
W/TH |
9/2-10/15 |
| Chocolates |
3 |
5-10PM |
M/T |
8/31-10/13 |
| Convenience Baking |
3 |
5-10PM |
M/T |
10/26-12/8 |
| Intro to Rolls and Breads |
3 |
8AM-1PM |
M/T |
10/26-12/8 |
| Cuisine of the US |
3 |
8AM-1PM |
W/TH |
10/28-12/10 |
| Cuisine of the US |
3 |
5-10PM |
W/TH |
10/28-12/10 |
| International Cuisine |
3 |
8AM-1PM |
W/TH |
9/2-10/15 |
| International Cuisine |
3 |
5-10PM |
M/T |
8/31-10/31 |
| A la Carte*** |
3 |
4-10PM |
TH/F/S |
9/3-10/10 |
| Table Service** |
3 |
9-11AM |
W/TH |
9/2-9/17 |
| Garde Manger |
3 |
9AM-1PM |
W/TH |
9/2-10/15 |
| Culinary Math |
3 |
1:30-3:15PM |
W/TH |
9/2-10/15 |
| Menu Planning |
2 |
1:30-3:15PM |
M/TH |
10/28-12/3 |
| Culinary Entre. |
3 |
2:30-5:00PM |
M/T |
8/31-10/13 |
| Managing Food Service |
3 |
2:30-5:00PM |
M/T |
10/26-12/8 |
| Nutrition |
3 |
5-9PM |
M/T |
8/31-10/13 |
| Bartending |
3 |
5-9PM |
M/T |
10/26-11/24 |
| Bartending |
3 |
9-5PM |
S |
9/5-10/10 |
| Introduction to Hospitality |
3 |
6-9PM |
M/T |
8/31-10/13 |
| Event & Convention |
3 |
6-9PM |
W/TH |
10/28-12/10 |
| French |
3 |
5-8PM |
M |
8/31-12/7 |
| Spanish for Food Service |
3 |
3:15-5PM |
TH |
9/3-12/10 |
| English I |
3 |
3:30-5PM |
M/T |
8/31-10/13 |
| English II |
3 |
3:30-5PM |
M/T |
10/26-12/8 |
| Psychology |
3 |
3:30-5PM |
W |
9/2-12/9 |
| Speech |
3 |
5-8PM |
W/TH |
9/2-10/15 |
| Management |
3 |
Independent Study |
| Internship |
3 |
See Chef Richard |
*You are required to do 6 catering events that are approved by Chef Richard as part of this class.
**Table service-you are required to do 8 additional table service events to complete this class requirement.
***If you have perfect attendance you will receive 40 hours towards your practical experience hours.
DON'T FORGET TO DO YOUR PRACTICAL EXPERIENCE HOURS !!!
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