Spring 2010 Credit Schedule
Updated 4/30/2010 |
| 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.htm. |
| HRI - 80 -- Introduction to Food Service Assisting |
| 58158 | Z1DT | T | 3 | 8:00-9:50am | Moyers | 379 | DTC |
| And | F | | 7:00-8:50am | | 670 | DTC |
| Section Z1DT: Enrollment restricted to students in the PAVE program. Lecture combined with |
| section Z2DT. |
| 70384 | Z2DT | T | 3 | 8:00-9:50am | Moyers | 379 | DTC |
| And | F | | 11:50-1:40pm | | 670 | DTC |
| Section Z2DT: Enrollment restricted to students in the PAVE program. Lecture combined with |
| section Z1DT. |
| HRI - 85 -- Introduction to Food Preparation Assisting |
| 58160 | Z1DT | T | 3 | 10:00-11:50am | Moyers | 379 | DTC |
| And | F | | 8:50-11:40am | | 670 | DTC |
| Section Z1DT: Enrollment restricted to students in the PAVE program. Lecture combined with |
| section Z2DT. |
| 70386 | Z2DT | T | 3 | 10:00-11:50am | Moyers | 379 | DTC |
| And | F | | 1:40-4:30pm | | 670 | DTC |
| Section Z2DT: Enrollment restricted to students in the PAVE program. Lecture combined with |
| section Z1DT. |
| HRI - 90 -- Food Service Assisting Coordinated Internship |
| 58162 | Z1DT | F | 5 | 9:00-1:30pm | Sussman | 339 | DTC |
| Section Z1DT: Enrollment restricted to students in the PAVE program. |
| HRI - 95 -- ServSafe Certification Preparation |
| 61140 | Z1DT | T Th | 3 | 12:30-1:50pm | Lee | 432 | DTC |
| Section Z1DT: Enrollment restricted to students in the PAVE program. |
| HRI - 106 -- Culinary I, Introduction to Culinary Arts |
| First 8-Week Session Begins 01-11-10 Ends 03-08-10 |
| 58198 | 01DT | T | 3 | 7:00-3:50pm | Miller | 672 | DTC |
| Section 01DT: HRI 219-01DT is a corequisite and must be taken concurrently. Approved uniform |
| and knife kit required the first day of class. |
| 58190 | 81DT | M W | 3 | 5:00-9:20pm | Reres | 672 | DTC |
| Section 81DT: HRI 219-81DT is a corequisite and must be taken concurrently. Approved uniform |
| and knife kit required the first day of class. |
| Special Session Begins 01-06-10 Ends 05-21-10 |
| 70095 | LH60 | | 3 | | Staff | | |
| HRI - 119 -- Applied Nutrition for Food Service |
| 58150 | DL01 | | 3 | | Benucci | | |
| Section DL01: A distance learning Internet course. Students are required to complete on-line |
| orientation. Access the Blackboard site during the first week of class to complete the Orientation |
| process |
| HRI - 128 -- Principles of Baking |
| First 8-Week Session Begins 01-11-10 Ends 03-08-10 |
| 58186 | 01DT | M | 3 | 8:00-4:50pm | Petfield | 672 | DTC |
| | | | | Miller | 672 | DTC |
| Section 01DT: HRI 145-01DT is a corequisite and must be taken concurrently. Approved uniform |
| and knife kit required the first day of class. |
| HRI - 134 -- Food and Beverage Service Management |
| 58146 | 81DT | W | 3 | 5:00-7:40pm | Fixman | 662 | DTC |
| HRI - 140 -- Fundamentals of Quality for the Hospitality Industry |
| 58170 | DL01 | | 3 | | Fixman | | |
| Section DL01: A distance learning Internet course. Students are required to complete on-line |
| orientation. Access the Blackboard site during the first week of class to complete the Orientation |
| process. |
| HRI - 145 -- Garde Manger |
| Second 8-Week Session Begins 03-09-10 Ends 05-11-10 |
| 58166 | 01DT | M | 3 | 8:00-4:50pm | Miller | 672 | DTC |
| Section 01DT: HRI 128-01DT is a corequisite and must be taken concurrently. Approved uniform |
| required the first day of class. |
| HRI - 158 -- Sanitation and Safety |
| 58148 | 81DT | T | 3 | 6:00-8:40pm | LaPierre | 670 | DTC |
| Section 81DT: Upon successful completion of the course, a ServSafe certificate of achievement |
| is awarded by the National Restaurant Association Educational Foundation and the student's |
| name is entered in the Foundation Registry. |
| 72368 | 82DT | Th | 3 | 5:00-7:40pm | Miller | 670 | DTC |
| HRI - 160 -- Executive Housekeeping |
| 58152 | DL01 | | 3 | | Fixman | | |
| Section DL01: A distance learning Internet course. Students are required to complete on-line |
| orientation. Access the Blackboard site during the first week of class to complete the Orientation |
| process |
| HRI - 190 -- Culinary Arts Coordinated Internship |
| 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.htm. |
| 73097 | 01DT | T | 3 | 11-12:00pm | Breckoff | 436 | DTC |
| Section 01DT: An additional 360 hours of practical work-based learning are required for this |
| course. Permission required. |
| HRI - 218 -- Fruit, Vegetable, and Starch Preparation |
| First 8-Week Session Begins 01-11-10 Ends 03-08-10 |
| 58164 | 01DT | W | 3 | 8:00-4:50pm | Breckoff | 672 | DTC |
| Section 01DT: HRI 220-01DT is a corequisite and must be taken concurrently. Approved uniform |
| required the first day of class. |
| 58182 | 81DT | T Th | 3 | 4:00-8:20pm | Breckoff | 672 | DTC |
| Section 81DT: HRI 220-81DT is a corequisite and must be taken concurrently. Approved uniform |
| and knife required the first day of class. |
| HRI - 219 -- Stock, Soup, and Sauce Preparation |
| Second 8-Week Session Begins 03-09-10 Ends 05-11-10 |
| 58200 | 01DT | T | 3 | 7:00-3:50pm | Miller | 672 | DTC |
| Section 01DT: HRI 106-01DT is a corequisite and must be taken concurrently. Approved uniform |
| and knife kit required the first day of class. |
| 58188 | 81DT | M W | 3 | 5:00-9:20pm | Reres | 672 | DTC |
| Section 81DT: HRI 106-81DT is a corequisite and must be taken concurrently. Approved uniformand |
| knife kit required the first day of class. |
| Special Session Begins 01-06-10 Ends 05-21-10 |
| 70096 | LH60 | M T W Th F | 3 | 9:50-11:30am | Marquis | DE | Louisa Co Hs |
| HRI - 220 -- Meat, Seafood, and Poultry Preparation |
| Second 8-Week Session Begins 03-09-10 Ends 05-11-10 |
| 58168 | 01DT | W | 3 | 8:00-4:50pm | Breckoff | 672 | DTC |
| Section 01DT: HRI 218-01DT is a corequisite and must be taken concurrently. Approved uniform |
| required the first day of class. |
| 58184 | 81DT | T Th | 3 | 4:00-8:20pm | Breckoff | 672 | DTC |
| Section 81DT: HRI 218-81DT is a corequisite and must be taken concurrently. Approved uniform |
| required the first day of class. |
| HRI - 224 -- Recipe and Menu Management |
| 58192 | 81DT | M | 3 | 5:00-7:40pm | Breckoff | 670 | DTC |
| And | M | | 6:00-7:45pm | Breckoff | 462A | DTC |
| HRI - 235 -- Marketing of Hospitality Services |
| 58154 | DL01 | | 3 | | Fixman | | |
| Section DL01: A distance learning Internet course. Students are required to complete on-line |
| orientation. Access the Blackboard site during the first week of class to complete the Orientation |
| process. |
| HRI - 240 -- Managing Technology in the Hospitality Industry |
| 58172 | DL01 | | 3 | | Fixman | | |
| Section DL01: A distance learning Internet course. Students are required to complete on-line |
| orientation. Access the Blackboard site during the first week of class to complete the Orientation |
| process. |
| HRI - 255 -- Human Resource Management and Training for Hospitality and Tourism |
| 58156 | DL01 | | 3 | | Fixman | | |
| Section DL01: A distance learning Internet course. Students are required to complete on-line |
| orientation. Access the Blackboard site during the first week of class to complete the Orientation |
| process. |
| HRI - 282 -- European Tortes and Cakes |
| First 8-Week Session Begins 01-11-10 Ends 03-08-10 |
| 58178 | 01DT | Th | 3 | 7:00-3:50pm | Petfield | 672 | DTC |
| NOTE: Prerequisite is completion of HRI 280 Principles of Advanced Baking and Pastry. Approved |
| uniform required the first day of class. |
| HRI - 284 -- Specialty, Spa, and Plated Desserts |
| Second 8-Week Session Begins 03-09-10 Ends 05-11-10 |
| NOTE: Prerequisite is completion of HRI 280 Principles of Advanced Baking and Pastry. Approved |
| uniform required the first day of class. |
| 58180 | 02DT | F | 3 | 7:00-3:50pm | Petfield | 672 | DTC |
| HRI - 285 -- Chocolate and Sugar Arts |
| First 8-Week Session Begins 01-11-10 Ends 03-08-10 |
| NOTE: Prerequisite is completion of HRI 280 Principles of Advanced Baking and Pastry. Approved |
| uniform required the first day of class. |
| 58174 | 01DT | F | 3 | 7:00-3:50pm | Petfield | 672 | DTC |
| HRI - 286 -- Wedding and Specialty Cakes |
| Second 8-Week Session Begins 03-09-10 Ends 05-11-10 |
| NOTE: Prerequisite is completion of HRI 280 Principles of Advanced Baking and Pastry. Approved |
| uniform required the first day of class. |
| 58176 | 02DT | Th | 3 | 7:00-3:50pm | Petfield | 672 | DTC |
| HRI - 290 -- Hospitality Management Coordinated Internship |
| 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.htm. |
| 72815 | 01DT | T | 3 | 10:00-11:00am | Breckoff | 436 | DTC |
| Section 01DT: An additional 360 hours of practical work-based learning are required for this |
| course. Permission required |
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