Summer Class Schedule
| Freshmen Orientation | Monday May 10, 2010 at 11 AM |
| First Day of School | Monday May 10, 2010 |
| Last day to add/drop without faculty permission | Friday May 15, 2010 |
| Summer Break- No classes- College Open | Friday—June 25-July 4, 2010 |
| Last Day of Classes/incompletes from Spring 2009 | Thursday- August 19, 2010 |
| CLASS | CREDITS | TIME | DAY | DATES | |
| Sanitation / Safety | 2 | 2-4:30PM | M/T | 5/10-6/15 | |
| Culinary I | 3 | 5-9 PM | M/T | 5/10-6/22 | |
| Culinary II | 3 | 8-1 PM | M/T | 5/10-6/22 | |
| Culinary II | 3 | 5-10 PM | M/T | 7/5-8/17 | |
| Baking Principles | 3 | 9-1 PM | M/T | 5/10-6/22 | |
| Intro to Rolls | 3 | 8-1 | M/T | 7/5-8/17 | |
| Basic Baking | 3 | 5-10 PM | W/TH | 7/7-8/19 | |
| Basic Baking | 3 | 8-1 PM | W/TH | 5/12-6/24 | |
| Advanced Baking | 3 | 8-1 PM | M/T | 5/10-6/22 | |
| Advanced Baking | 3 | 8-1 PM | W/TH | 7/7-8/19 | |
| Seminars with Pastry Chefs | 3 | Extra fee | 6/30-7/6 | ||
| Classical French Pastries | 3 | 5-10 PM | M/T | 7/5-8/17 | |
| Advanced Cakes | 3 | 5-10 PM | M/T | 5/10-6/22 | |
| Bread Dough’s and Batters | 3 | 5-10 PM | W/TH | 5/12-6/24 | |
| Catering | 3 | 1-5 PM | W/TH | 5/12-6/3 | |
| Catering | 3 | 4-8 PM | W/TH | 7/7-7/29 | |
| Cuisine of the US | 3 | 8-1 PM | W/TH | 7/7-8/19 | |
| Cuisine of the US | 3 | 5-10 PM | W/TH | 7/7-8/19 | |
| International Cuisine | 3 | 8-1 PM | W/TH | 5/12-6/24 | |
| International Cuisine | 3 | 5-10 PM | W/TH | 5/12-6/24 | |
| Table Service ** | 3 | 9-1 PM | W/TH | 5/12-5/27 | |
| Table Service ** | 3 | 9-1 PM | W/TH | 7/7-7/22 | |
| Garde Manger | 3 | 5-9 PM | W/TH | 5/12-6/24 | |
| Garde Manger | 3 | 9-1 PM | M/T | 7/5-8/17 | |
| Culinary Math | 3 | 1:30-3:15 PM | W/TH | 5/12-6/24 | |
| Menu Planning | 2 | 1:30-3:15 PM | W/TH | 7/7-8/19 | |
| Culinary Entre. | 3 | 2:30-5:00 PM | M/T | 5/10-6/22 | |
| Managing Foodservice | 3 | 2:30-5:00 PM | M/T | 7/5-8/17 | |
| Facility Design | 3 | 2:30-5 PM | W/TH | 7/7-8/19 | |
| Nutrition | 3 | 5-9 PM | M/T | ||
| Bartending | 3 | 5-9 PM | M/T | 5/10-6/15 | |
| Bartending | 3 | 9-5 PM | S | 5/22-6/26 | |
| Bartending | 3 | 5-9 PM | W/TH | 7/7-8/12 | |
| Hospitality Marketing | 3 | 5-8 PM | W/TH | 7/7-8/19 | |
| Club Management | 3 | 5-8 PM | W/TH | 5/12-6/24 | |
| French | 3 | 3:15-5 PM | TH | TBA | |
| English I | 3 | 3:30-5 PM | M/T | 5/10-6/22 | |
| English II | 3 | 3:30-5 PM | M/T | 7/5-8/17 | |
| Psychology | 3 | 3:30-5 PM | W | 7/7-7/21 | |
| Speech | 3 | 5-8 PM | W/TH | 7/7-8/19 | |
| Management | 3 | Independent Study | |||
** 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 !!! 2/16/10
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2008-2010
Southeast Culinary & Hospitality College
100 Piedmont Avenue, Bristol,VA 24201
(276) 591-5699