Room schedule
Schedule of courses - spring 2013 |
Click the underlined course numbers for important additional information and complete course description.
Please Note: To get a listing of Open and Closed courses please refer to: WebAdvisor.
| Course | Section # | Title | |||||
| Day | Hour | Room | Instructor | Start/Stop Dates | |||
| CULN-105 | 2252 | Introduction to the Kitchen - (SC) - .5 Unit | |||||
| TWTHF | 12:00-3:15pm | HRM-201 | Bernhardt, P | 1/15 - 1/25 | |||
| CULN-127 | 3744 | Garde Manger - (SC) - 2 Units | |||||
| T | 3:30-8:50pm | HRM-201 | McGlynn, B | 2/12 - 5/14 | |||
| CULN-150C | 8660 | Candies, Chocolates and Truffles - (SC) - 1 Unit | |||||
| W | 4:00-7:20pm | HRM-201 | Kodama, M | 2/13 - 3/13 | |||
| CULN-150E | 8646 | Sauces of the World - (SC) - 1 Unit | |||||
| M | 4:00-7:05pm | HRM-201 | Townsend, J | 1/28 - 3/04 | |||
| CULN-150Z | 8687 | Plated Desserts - (SC) - 1 Unit | |||||
| TH | 4:00-7:20pm | HRM-201 | Kodama, M | 3/28 - 4/25 | |||
| CULN-153 | 4144 | Safety and Sanitation - (SC) - 2 Units | |||||
| TWTHF | 7:30-11:45am | HRM-201 | McGlynn, B | 1/15 - 1/25 | |||
| CULN-175 | 8661 | Meat, Poultry and Fish Fabrication - (SC) - 2 Units | |||||
| M | 4:00-7:20pm | HRM-201 | McGlynn, B | 3/11 - 5/20 | |||
| CULN-213 | 8644 | Seasonal Spring Desserts - (SC) - 1 Unit | |||||
| TH | 4:00-7:20pm | HRM-201 | Moon, J | 1/31 - 2/28 | |||
| CULN-215 | 8658 | Decorative Confectionary Showpieces - (SC) - 1 Unit | |||||
| W | 4:00-5:20pm 5:20-7:20pm | HRM-201 HRM-KITCHEN | Kodama, M | 3/27 - 4/24 | |||
