Credit Course Schedules - J. Sargeant Reynolds Community College

Fall 2010 Credit Schedule (ALL)
Full Term Begins 08-23-10 Ends 12-18-10
Updated 12/10/2010

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.
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 - 83 -- Food Service Assisting
55005	Z1DT	Th	3	8:00-8:50am	Cooper, B.	612	DTC
	And	Th		9:00-11:40am		673	DTC
	And	Th		11:50-12:40pm		612	DTC
Section Z1DT: Enrollment restricted to students in the PAVE program.
HRI - 86 -- Food Preparation Assisting
55006	Z1DT	F	3	8:00-8:50am	Cooper, B.	670	DTC
	And	F		9:00-11:40am	Cooper, B.	673	DTC
	And	F		11:50-12:40pm	Cooper, B.	670	DTC
Section Z1DT: Enrollment restricted to students in the PAVE program.
HRI - 95 -- ServSafe Certification Preparation II
56918	Z1DT	Th F	3	1:30-2:45pm	Cooper, B.	431	DTC
Section Z1DT: Enrollment restricted to students in the PAVE program.
HRI - 106 -- Culinary I, Introduction to Culinary Arts
First 8-Week Session Begins 08-23-10 Ends 10-19-10
56490	01DT	T	3	7:30-4:20pm	Miller, J.	672	DTC
Section 01DT: HRI 219-01DT is a corequisite and must be taken concurrently. Approved uniform
required the first day of class.
56491	81DT	M W	3	5:00-9:20pm	Reres, M.	672	DTC
Section 02DT: HRI 219-02DT is a corequisite and must be taken concurrently. Approved uniform
required the first day of class.
Special Session Begins 08-09-10 Ends 01-03-11
62271	LH70	M W F	3	9:56-10:46am	Marquis, R.	DE	Louisa Co Hs
HRI - 128 -- Principles of Baking
First 8-Week Session Begins 08-23-10 Ends 10-19-10
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.
58103	01DT	M	3	7:30-4:20pm	Miller, J.	672	DTC
Special Session Begins 08-26-10 Ends 09-17-10
63229	02DT	Th F	3	7:00-3:50pm	Miller, J.	672	DTC
HRI - 145 -- Garde Manger
Second 8-Week Session Begins 10-20-10 Ends 12-18-10
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.
58105	01DT	M	3	7:30-4:20pm	Miller, J.	672	DTC
63232	02DT	S	3	8:00-4:50pm	Miller, J.	672	DTC
HRI - 154 -- Principles of Hospitality Management
55010	DL01		3		Fixman, S.
Section DL01: A distance learning 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
55007	81DT	T	3	6:00-8:40pm	LaPierre, J.	662	DTC
56576	82DT	Th	3	6:00-8:40pm	LaPierre, J.	662	DTC
HRI - 218 -- Fruit, Vegetable, and Starch Preparation
First 8-Week Session Begins 08-23-10 Ends 10-19-10
58118	01DT	W	3	8:00-4:50pm	Breckoff, E.	672	DTC
Section: 01DT: HRI 220 is a corequisite and must be taken concurrently. Approved uniform
required the first day of class.
55008	81DT	T	3	4:30-7:30pm		672	DTC
	And	Th		4:00-9:40pm	Breckoff, E.	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 10-20-10 Ends 12-18-10
56492	01DT	T	3	7:30-4:20pm	Miller, J.	672	DTC
Section 01DT: HRI 106-01DT is a corequisite and must be taken concurrently. Approved uniform
required the first day of class.
56493	81DT	M W	3	5:00-9:20pm	Reres, M.	672	DTC
Section 02DT: HRI 106-02DT is a corequisite and must be taken concurrently. Approved uniform
required the first day.
Special Session Begins 08-09-10 Ends 01-03-11
62272	LH70	M W F	3	3:01-3:51am	Marquis, R.	DE	Louisa Co Hs
HRI - 220 -- Meat, Seafood, and Poultry Preparation
Second 8-Week Session Begins 10-20-10 Ends 12-18-10
58119	01DT	W	3	8:00-4:50pm	Breckoff, E.	672	DTC
Section 01DT: HRI 218 is a corequisite and must be taken concurrently. Approved uniform required
the first day of class.
55009	81DT	T	3	4:30-7:30pm	Breckoff, E.	672	DTC
	And	Th		4:00-9:40pm		672	DTC
Section 01DT: HRI 218 is a corequisite and must be taken concurrently. Approved uniform required
the first day class.
HRI - 224 -- Recipe and Menu Management
58120	81DT	M	3	5:00-6:00pm	Breckoff, E.	662	DTC
	And	M		6:00-7:40pm		382	DTC
	And	M		6:00-7:40pm		384	DTC
Section 81DT: HRI 159 is a prequisite and must be completed successful. Approved uniform
required the first day of class.
HRI - 235 -- Marketing of Hospitality Services
59879	DL01		3		Fixman, S.
Section DL01: A distance learning course. Students should check the Blackboard site at: http:/
/learn.vccs.edu beginning August 23rd for course orientation and other information.
HRI - 241 -- Supervision in the Hospitality Industry
55805	DL01		3		Fixman, S.
Section DL01: A distance learning 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 - 242 -- Training and Development for the Hospitality Industry
55806	DL01		3		Fixman, S.
Section DL01: A distance learning 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 - 257 -- Catering Management
56131	81DT	M	3	5:30-8:10pm	Fixman, S.	670	DTC
HRI - 265 -- Hotel Front Office Operations
55012	DL01		3		Fixman, S.
Section DL01: A distance learning 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 - 275 -- Hospitality Law
55011	DL01		3		Fixman, S.
Section DL01: A distance learning 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 - 280 -- Principles of Advanced Baking and Pastry
Special Session Begins 09-23-10 Ends 10-15-10
55868	01DT	Th F	3	7:00-3:50pm	Petfield, L.	672	DTC
Section 01DT: HRI 128 is a prerequisite/co requisite and must be taken either prior or concurrently.
Approved uniform required the first day of class.
HRI - 281 -- Artisan Breads
Special Session Begins 10-21-10 Ends 11-12-10
58127	01DT	Th F	3	7:00-3:50pm	Petfield, L.	672	DTC
Section 01DT: HRI 280 is a prerequisite and must be completed prior to taking this class.
Approved uniform required the first day of class.
HRI - 283 -- Custards and Crèmes
Special Session Begins 11-18-10 Ends 12-17-10
56081	01DT	Th F	3	7:00-3:50pm	Petfield, L.	672	DTC
Section 01DT: HRI 280 is a prerequisite and must be completed prior to taking this class.
Approved uniform required the first day of class.