Fall 2008 Credit Schedule
Updated 11/14/2008 |
| Hospitality Management |
| Cls No | Sec | Days | Cr | Time | Instructor | Rm | Building |
| Note: Students enrolled in HRI classes involving food laboratory usage will be allowed in |
| laboratories only when wearing the required uniforms and possessing approved tool kits. Uniform |
| and tool kit specifications may be found at http://www/reynolds.edu/hospitality/uniforms. |
| HRI - 83 -- Food Service Assisting |
| 72862 | Z1DT | F | 4 | 9:00-2:50pm | Moyers | 672 | DTC |
| Section Z1DT: Enrollment restricted to students in the PAVE program. |
| HRI - 86 -- Food Preparation Assisting |
| 72864 | Z1DT | Th | 4 | 9:00-2:50pm | Moyers | 612 | DTC |
| Section Z1DT: Enrollment restricted to students in the PAVE program. |
| HRI - 106 -- Culinary I, Introduction to Culinary Arts |
| First 8-Week Session Begins 08-25-08 Ends 10-20-08 |
| 77590 | 01DT | W | 3 | 9:00-5:50pm | Maxwell | 672 | DTC |
| | | | | Breckoff | 672 | DTC |
| Section 01DT: HRI 219-01DT is a corequisite and must be taken concurrently. |
| 82147 | 02DT | S | 3 | 9:00-5:50pm | Maxwell | 672 | DTC |
| | | | | Reres | 672 | DTC |
| Section 02DT: HRI 219-02DT is a corequisite and must be taken concurrently. |
| HRI - 147 -- World Cuisines |
| 77798 | 01DT | Th | 3 | 9:00-11:40am | Breckoff | 670 | DTC |
| HRI - 154 -- Principles of Hospitality Management |
| 72878 | DL01 | | 3 | | Maxwell | | |
| Section DL01: A distance learning Internet course. Online orientation must be completed during |
| the first week of class. Access the Blackboard site during the first week of class to complete |
| the orientation. |
| HRI - 158 -- Sanitation and Safety |
| 72868 | 81DT | W | 3 | 6:00-8:40pm | LaPierre | 662 | DTC |
| HRI - 190 -- Culinary Arts Coordinated Internship |
| 82158 | 01DT | Open Lab | 3 | | Maxwell | 672 | DTC |
| HRI - 206 -- International Cuisine |
| First 8-Week Session Begins 08-25-08 Ends 10-20-08 |
| 76670 | 81DT | M | 3 | 11-7:50pm | Breckoff | 672 | DTC |
| Section 01DT: Student must have successfully completed HRI 219 and HRI 145, or HRI 220 and |
| HRI 218, or departmental permission. |
| HRI - 207 -- American Regional Cuisine |
| Second 8-Week Session Begins 10-21-08 Ends 12-20-08 |
| 76712 | 81DT | M | 3 | 11-7:50pm | Breckoff | 672 | DTC |
| Section 01DT: Student must have successfully completed HRI 219 and HRI 145, or HRI 220 and |
| HRI 218, or departmental permission. |
| HRI - 218 -- Fruit, Vegetable, and Starch Preparation |
| First 8-Week Session Begins 08-25-08 Ends 10-20-08 |
| 72870 | 81DT | T Th | 3 | 4:00-8:20pm | Breckoff | 672 | DTC |
| Section 81DT: HRI 220 is a corequisite and must be taken concurrently. |
| HRI - 219 -- Stock, Soup, and Sauce Preparation |
| Second 8-Week Session Begins 10-21-08 Ends 12-20-08 |
| 72872 | 01DT | W | 3 | 9:00-5:50pm | Maxwell | 672 | DTC |
| | | | | Breckoff | 672 | DTC |
| Section 01DT: HRI 106-01DT is a corequisite and must be taken concurrently. |
| 82150 | 02DT | S | 3 | 9:00-5:50pm | Maxwell | 672 | DTC |
| | | | | Reres | 672 | DTC |
| Section 02DT: HRI 106-02DT is a corequisite and must be taken concurrently. |
| HRI - 220 -- Meat, Seafood, and Poultry Preparation |
| Second 8-Week Session Begins 10-21-08 Ends 12-20-08 |
| 72874 | 81DT | T Th | 3 | 4:00-8:30pm | Maxwell | 672 | DTC |
| Section 01DT: HRI 218 is a corequisite and must be taken concurrently. |
| HRI - 224 -- Recipe and Menu Management |
| 82109 | DL01 | | 3 | | Staff | | |
| Section DL01: Department consent required. On-campus meetings TBA. Contact instructor, ebreckoff@ |
| reynolds.edu, for meeting details. |
| HRI - 241 -- Supervision in the Hospitality Industry |
| 74944 | DL01 | | 3 | | Fixman | | |
| Section DL01: A distance learning Internet course. Scheduled on-campus meeting August 25, |
| 10:00 a.m.-12:00 p.m. (DTC) Auditorium. Make-up class meeting August 28, 4:30-6:30 p.m. (DTC) |
| Auditorium. |
| HRI - 242 -- Training and Development for the Hospitality Industry |
| 74946 | DL01 | | 3 | | Staff | | |
| Section DL01: A distance learning Internet course. Scheduled on-campus meeting August 25, |
| 10:00 a.m.-12:00 p.m. (DTC) Auditorium. Make-up class meeting August 28, 4:30-6:30 p.m. (DTC) |
| Auditorium. |
| HRI - 251 -- Food and Beverage Cost Control |
| 74916 | 01DT | M | 3 | 8:00-10:40am | Breckoff | 672 | DTC |
| HRI - 257 -- Catering Management |
| 76674 | 81DT | M | 3 | 6:00-8:40pm | Fixman | 662 | DTC |
| HRI - 265 -- Hotel Front Office Operations |
| 72896 | DL01 | | 3 | | Barrish | | |
| Section DL01: A distance learning Internet course. Scheduled on-campus meeting August 25, |
| 10:00 a.m.-12:00 p.m. (DTC) Auditorium. Make-up class meeting August 28, 4:30-6:30 p.m. (DTC) |
| Auditorium. |
| HRI - 275 -- Hospitality Law |
| 72888 | DL01 | | 3 | | Fixman | | |
| Section DL01: A distance learning Internet course. Scheduled on-campus meeting August 25, |
| 10:00 a.m.-12:00 p.m. (DTC) Auditorium. Make-up class meeting August 28, 4:30-6:30 p.m. (DTC) |
| Auditorium. |
| HRI - 280 -- Principles of Advanced Baking and Pastry |
| First 8-Week Session Begins 08-25-08 Ends 10-20-08 |
| 75162 | 01DT | T | 3 | 7:00-3:50pm | Petfield | 672 | DTC |
| HRI - 281 -- Artisan Breads |
| Second 8-Week Session Begins 10-21-08 Ends 12-20-08 |
| 75082 | 01DT | T | 3 | 7:00-3:50pm | Petfield | 672 | DTC |
| HRI - 283 -- Custards and Crèmes |
| Second 8-Week Session Begins 10-21-08 Ends 12-20-08 |
| 76084 | 01DT | Th | 3 | 7:00-3:50pm | Petfield | 672 | DTC |
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