Course Title |
Delivery Method |
Day |
Time |
Starts |
Ends |
Room |
Credit Hours |
Instructor |
Principles of Culinary Arts |
traditional/in-person |
M,T |
8:00 AM-12:30 PM |
3/18/24 |
5/9/24 |
CMEC 94 |
3 |
J. Zeisler |
Principles of Culinary Arts |
traditional/in-person |
M,T |
1:00 PM-5:30 PM |
3/18/24 |
5/9/24 |
CMEC 94 |
3 |
J. Zeisler |
Principles of Baking |
traditional/in-person |
T, W |
1:00 PM-5:30 PM |
1/16/24 |
3/9/24 |
CMEC 96 |
3 |
J. Schopp |
Principles of Baking |
traditional/in-person |
TH |
1:00 PM-5:30 PM |
1/16/24 |
5/9/24 |
CMEC 96 |
3 |
T. Custer |
Garde Manger |
traditional/in-person |
M, T |
1:00 PM-5:30 PM |
1/16/24 |
3/9/24 |
CMEC 95 |
3 |
T. Polfelt |
Sanitation and Safety |
traditional/in-person |
M, T |
8:00 AM-10:45 AM |
1/16/24 |
3/9/24 |
CMEC 106 |
3 |
J. Zeisler |
International Cuisine |
traditional/in-person |
W, TH |
1:00 PM-5:30 PM |
1/16/24 |
3/9/24 |
CMEC 95 |
3 |
T. Polfelt |
International Cuisine |
traditional/in-person |
W, TH |
8:00 AM-12:30 PM |
3/18/24 |
5/9/24 |
CMEC 95 |
3 |
T. Polfelt |
American Regional Cuisine |
traditional/in-person |
W, TH |
8:00 AM-12:30 PM |
1/16/24 |
5/9/24 |
CMEC 95 |
3 |
T. Polfelt |
Menu Planning/Dining Room Service |
traditional/in-person |
W, TH |
10:00AM-12:50 PM |
1/16/24 |
3/9/24 |
CMEC 106 |
3 |
J. Zeisler |
Training for Hosp/Tourism |
online asynchronous, |
online |
online |
1/16/24 |
5/9/24 |
online |
3 |
B. Ballagh |
Adv. Baking & Pastry |
traditional/in-person |
T, W |
1:00PM-5:30 PM |
3/18/24 |
5/9/24 |
CMEC 96 |
3 |
J. Schopp |
European Tortes and Cakes |
traditional/in-person |
T |
8:00AM-12:30PM |
1/16/24 |
5/9/24 |
CMEC 96 |
3 |
J. Schopp |
Speciality-Spa/Plated Desserts |
traditional/in-person |
W |
8:00AM-12:30PM |
1/16/24 |
5/9/24 |
CMEC 96 |
3 |
J. Schopp |
Wedding and Specialty Cakes |
traditional/in-person |
TH |
8:00AM-12:30PM |
1/16/24 |
5/9/24 |
CMEC 96 |
3 |
TBD |
Orientation to Culinary Arts |
traditional/in-person |
T |
8:00 AM-9:30 AM |
3/18/24 |
5/9/24 |
CMEC 95 |
2 |
T. Polfelt |