Spring Class Schedule
- Freshmen Orientation: Sunday January 10, 2010 at 1 PM
- First Day of School: Monday January 11, 2010
- Last day to add/drop without faculty permission: Friday January 15, 2010
- Martin Luther King Day- no class: Monday January 18, 2010
- Spring Break- no classes - College Open: Friday- February 26-March 7, 2010
- Last Day of Classes/incompletes from Fall 2009: Thursday- April 22, 2010
- Commencement: Saturday May 1, 2010
| Class | Credit | Time | Day | Dates |
| Sanitation / Safety | 2 | 12:30-3 PM | M/T | 1/11-2/22 |
| Sanitation / Safety | 2 | 5- 7:30 PM | W/TH | 1/13-2/18 |
| Sanitation / Safety | 2 | 1-2:30 PM | M/T | 3/8-4/19 |
| Culinary I | 3 | 8-12 PM | M/T | 1/11-2/23 | Culinary I | 3 | 5-9 PM | M/T | 1/11-2/23 |
| Culinary II | 3 | 8-1 PM | M/T | 3/8-4/20 |
| Culinary II | 3 | 5-10 PM | M/T | 3/8-4/20 |
| Baking Principles | 3 | 9-1 PM | M/T | 1/11-2/23 |
| Intro to Rolls | 3 | 8-1 PM | W/T | 3/8-4/20 |
| Catering * | 3 | 5-10 PM | W/TH | 1/13-1/28 |
| Basic Baking | 3 | 5-10 PM | W/TH | 3/10-4/22 |
| Basic Baking | 3 | 8-1 PM | M/TH | 3/10-4/22 |
| Advanced Baking | 3 | 8-1 PM | W/TH | 1/13-1/25 |
| Advanced Baking | 3 | 5-10 PM | M/TH | 3/10-4/22 |
| Hot & Cold Plated Desserts | 3 | 5-10 PM | W/T | 1/13-1/23 |
| Cakes - Methods & Decorating | 3 | 5-10 PM | M/T | 3/8-4/20 |
| Bread Doughs and Batters | 3 | 5-10 PM | M/TH | 3/8-4/20 |
| Cuisine of the US | 3 | 8-1 PM | M/T | 1/11-2/23 |
| Cuisine of the US | 3 | 5-10 PM | M/T | 1/11-2/23 |
| International Cuisine | 3 | 8-1 PM | W/TH | 3/10-4/22 |
| International Cuisine | 3 | 5-10 PM | M/T | 3/8-4/20 |
| Table Service** | 3 | 9-11 AM | W/TH | 1/13-1/28 |
| Table Service** | 3 | 9-11 AM | W/TH | 3/10-3/25 |
| Garde Manger | 3 | 9-1 PM | W/TH | 1/13-2/25 |
| Culinary Math | 3 | 1:30-3:15 PM | W/TH | 1/13-2/25 |
| Menu Planning | 2 | 1:30-3:15 PM | W/TH | 3/10-4/22 |
| Hospitality Law | 3 | 2:30-5:00 PM | M/T | 1/11-2/23 |
| Facility Design | 3 | 2:30-5:00 PM | M/T | 3/8-4/20 |
| Nutrition | 3 | 5-9 PM | M/T | 1/11-2/23 |
| Bartending | 3 | 5-9 PM | W/TH | 1/11-2/26 |
| Bartending | 3 | 9-5 PM | S | 2/20-3/20 |
| Bartending | 3 | 5-9 PM | W/TH | 3/17-4/15 |
| Lodging and Resorts | 3 | 5-8 PM | W/TH | 1/13-1/28 |
| National and Theme Parks | 3 | 5-8 PM | W/TH | 3/10-4/22 |
| Spanish for Food Service | 3 | 3:15-5 PM | TH | 1/14-4/22 |
| English I | 3 | 3:30-5 PM | M/T | 1/11-2/23 |
| English II | 3 | 3:30-5 PM | M/T | 3/8-4/20 |
| Psychology | 3 | 3:30-5 PM | W | 1/13-4/21 |
| Speech | 3 | 5-8 PM | W/TH | 1/13-2/25 |
| 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
DON'T FORGET TO DO YOUR PRACTICAL EXPERIENCE HOURS !!! 10/14b/09
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2008-2010
Southeast Culinary & Hospitality College
100 Piedmont Avenue, Bristol,VA 24201
(276) 591-5699