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 |