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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2008-2010
Southeast Culinary & Hospitality College
100 Piedmont Avenue, Bristol,VA 24201
(276) 591-5699