Fall Class Schedule
Fall Schedule 2010
- Freshmen Orientation: Sunday, August 29, 2010 at 1 PM
- First Day of School: Monday, August 30, 2010
- Last Day to Add/Drop without Faculty Permission: Friday, September 3, 2010
- Labor Day: Monday, September 7, 2009
- Fall Break- No Classes Monday-Friday: October 18-24, 2010
- Last Day of Classes: December 10 , 2010
- Last Day to Take Care of Incompletes from Summer: December 10, 2010
| Class | Credits | Time | Day | Dates |
| Sanitation/Safety | 2 | 12:30-3PM | M/T | 8/30-10/5 |
| Sanitation/Safety | 2 | 5-7:30PM | W/TH | 9/1-10/7 |
| Sanitation/Safety | 2 | 1-2:30 PM | M/T | 10/25-12/7 |
| Culinary I | 3 | 8-1PM | M/T | 8/30-10/12 |
| Culinary I | 3 | 5-10PM | M/T | 8/30-10/12 |
| Culinary II | 3 | 8-1PM | M/T | 10/25-12/7 |
| Culinary II | 3 | 5-10PM | M/T | 10/25-12/7 |
| Baking Principles | 3 | 5-9PM | M/TH |
9/1-10/14 |
| Catering* | 3 | 5-10PM | W/TH | 9/1-9/16 |
| Basic Baking | 3 | 5-10PM | M/T | 8/30-10/12 |
| Basic Baking | 3 | 8-1PM | W/TH | 10/27-12/9 |
| Advanced Baking | 3 | 8-1PM | W/TH | 9/1-10/14 |
| Advanced Baking | 3 | 5-10PM | W/TH | 9/1-10/14 |
| Advanced Baking | 3 | 8-1PM | M/T | 10/25-12/7 |
| Chocolates | 3 | 5-10PM | M/T | 8/30-10/12 |
| Convenience Baking | 3 | 5-10PM | M/T | 10/25-12/7 |
| Intro to Rolls and Breads | 3 | 5-10PM | W/TH | 10/27-12/9 |
| Cuisine of the US | 3 | 8-1PM | W/TH | 10/27-12/9 |
| Cuisine of the US | 3 | 5-10PM | W/TH | 10/27-12/9 |
| International Cuisine | 3 | 8-1PM | W/TH | 9/1-10/14 |
| International Cuisine | 3 | 5-10PM | W/TH | 9/1-10/14 |
| A la Carte*** | 3 | 4-10PM | W/TH/F | 9/1-10/15 |
| A la Carte *** | 3 | 4-10PM | W/TH/F | 10/27-12/10 |
| Table Service** | 3 | 9-11AM | W/TH | 9/1-9/23 |
| Table Service ** | 3 | 9-11AM | W/TH | 10/27-11/18 |
| Garde Manger | 3 | 9-1PM | W/TH | 9/1-10/14 |
| Culinary Math | 3 | 1:30-3:15PM | W/TH | 9/1-10/14 |
| Menu Planning | 2 | 1:30-3:15PM | M/TH | 10/27-12/9 |
| Culinary Entre. | 3 | 2:30-5:00PM | M/T | 8/30-10/12 |
| Facility Design | 3 | 2:30-5PM | M/T | 10/25-12/7 |
| Hospitality Law | 3 | 2:30-5PM | M/T | 10/25-12/7 |
| Nutrition | 3 | 5-9PM | M/T | 8/30-10/12 |
| Bartending | 3 | 5-9PM | M/T | 8/30-10/5 |
| Bartending | 3 | 5-9PM | W/TH | 10/27-12/2 |
| Bartending | 3 | 9-5PM | S | 9/4-10/2 |
| Bartending | 3 | 9-5PM | S | 10/23-11/20 |
| Introduction to Hospitality | 3 | 6-9PM | M/T | 8/30-10/12 |
| Human Resources | 3 | 6-9PM | W/TH | 10/28-12/10 |
| Principles of Accounting | 3 | 5-8PM | M | 8/30-12/6 |
| Spanish for Food Service | 3 | 3:15-5PM | TH | 9/2-12/09 |
| English I | 3 | 3:30-5PM | M/T | 8/31-10/13 |
| English II | 3 | 2:00-5PM | M/T | 8/30-10/12 |
| Psychology | 3 | 5-7PM | M/T | 8/30-11/23 |
| Speech | 3 | 5-8PM | W/TH | 9/1-10/14 |
| 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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2008-2010
Southeast Culinary & Hospitality College
100 Piedmont Avenue, Bristol,VA 24201
(276) 591-5699