Credit Course Schedules - J. Sargeant Reynolds Community College

Spring 2010 Credit Schedule Updated 4/23/2010
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