Virginia Western Community College Course Schedule, Fall 2022

About Virginia Western Community College

Subject

Course #

Section

Program

Course Title

Delivery Method

Day

Time

Starts

Ends

Room

Credit Hours

Instructor

HRI

106

11/11L

Culinary Arts

Principles of Culinary Arts

traditional/in-person

M

8:00 AM-12:30 PM

8/22/22

12/15/22

94

3

J. Zeisler

HRI

106

12/12L

Culinary Arts

Principles of Culinary Arts

traditional/in-person

M

1:00 PM-5:30 PM

8/22/22

12/15/22

94

3

T. Polfelt

HRI

106

13/13L

Culinary Arts

Principles of Culinary Arts

traditional/in-person

W

1:00 PM-5:30 PM

8/22/22

12/15/22

94

3

J. Zeisler

HRI

119

11

Culinary Arts

Applied Nutrition-Food Service

traditional/in-person

M

4:00 PM -5:40 PM

8/22/22

12/15/22

95

2

C. Parrish

HRI

119

12

Culinary Arts

Applied Nutrition-Food Service

traditional/in-person

F

3:00 PM-4:47 PM

8/22/22

12/15/22

106

2

C. Parrish

HRI

122

11L

Culinary Arts

Applied Nutrition-Food Service Lab

traditional/in-person

M

5:40 PM-8:30 PM

8/22/22

12/15/22

95

1

C. Parrish

HRI

122

12L

Culinary Arts

Applied Nutrition-Food Service Lab

traditional/in-person

F

4:50 PM-7:40 PM

8/22/22

12/15/22

106

1

C. Parrish

HRI

126

11

Culinary Arts

The Art of Garnishing

traditional/in-person

F

4:00 PM-4:55 PM

8/22/22

12/15/22

94

1

J. Zeisler

HRI

128

11/11L

Culinary Arts

Principles of Baking

traditional/in-person

W/TH

8:00 AM-12:30 PM

8/22/22

10/15/22

96

3

J. Schopp

HRI

128

12/12L

Culinary Arts

Principles of Baking

traditional/in-person

W/TH

1:00 PM-5:30 PM

8/22/22

10/15/22

96

3

J. Schopp

HRI

154

V1

Culinary Arts

Principles of Hospitality Management

online asynchronous

Online

Online

8/22/22

12/15/22

Online

3

J. Zeisler

HRI

158

11

Culinary Arts

Sanitation and Safety

traditional/in-person

TH

1:00 PM-3:45 PM

8/22/22

12/15/22

106

3

J. Zeisler

HRI

215

HY1

Culinary Arts

Food Purchasing

hybrid

M

8:00 AM-9:15 AM

8/22/22

12/15/22

106

3

T. Polfelt

HRI

219

11/11L

Culinary Arts

Stock, Soup and Sauce Prep

traditional/in-person

T/W

8:00 AM-12:30 PM

8/22/22

10/15/22

94

3

J. Zeisler

HRI

219

12/12L

Culinary Arts

Stock, Soup and Sauce Prep

traditional/in-person

T/W

8:00 AM-12:30 PM

10/17/22

12/15/22

94

3

J. Zeisler

HRI

220

11/11L

Culinary Arts

Meat, Seafood and Poultry Prep

traditional/in-person

TH

8:00 AM-12:30 PM

8/22/22

12/15/22

95

3

T. Polfelt

HRI

251

HY1

Culinary Arts

Food and Beverage Cost Control

hybrid

M

11:00 AM-12:15 PM

8/22/22

12/15/22

106

3

G. Moran

HRI

256

11/11L

Culinary Arts

Prin. And Applications of Catering

traditional/in-person

F

11:00 AM-2:45 PM

8/22/22

12/15/22

94

3

J. Zeisler

HRI

257

11

Culinary Arts

Catering Management

traditional/in-person

F

8:00 AM-10:55 AM

8/22/22

12/15/22

106

3

TBD

HRI

280

11/11L

Culinary Arts

Advanced Baking and Pastry

traditional/in-person

W/TH

8:00 AM-12:30 PM

10/17/22

12/15/22

96

3

J. Schopp

HRI

280

12/12L

Culinary Arts

Advanced Baking and Pastry

traditional/in-person

W/TH

1:00 PM-5:30 PM

10/17/22

12/15/22

96

3

J. Schopp

HRI

281

11

Culinary Arts

Artisan Breads-Lecture

traditional/in-person

T

8:00 AM-11:30 AM

8/22/22

10/15/22

106

3

J. Schopp

HRI

281

11L

Culinary Arts

Artisan Breads-Lab

traditional/in-person

T

11:30 AM-5:00 PM

8/22/22

10/15/22

111

J. Schopp

HRI

285

11

Culinary Arts

Chocolate and Sugar Arts

traditional/in-person

T

8:00 AM-11:30 AM

10/17/22

12/15/22

106

3

J. Schopp

HRI

285

11L

Culinary Arts

Chocolate and Sugar Arts

traditional/in-person

T

11:30 AM-5:00 PM

10/17/22

12/15/22

111

J. Schopp

SDV

101

20T

Culinary Arts

Orientation to Culinary Arts

traditional/in-person

T

2:00 PM-3:40 PM

8/22/22

12/22/22

106

2

T. Polfelt