Cul Arts & Hospitality StudiesSpring 2013More Info & Table of Contents
 How To Read The Class Listing       DATES
  CRN  SEQ TYPE DAYS    TIMES       BEG-END     ADDRESS or BLDG   ROOM  INSTRUCTOR

CAHS  33   Procurement and Costing                        3.0
           PREREQ.: ESL 140 or ENGL 90 or 91; placement in ESL   
           150 or ENGL 92                                        
 31552 001 Lec  T R  08:10-10:00AM 02/12-05/24                SW  U002  Beighley, S                  Final Book
                                                                        Dellimore, R                           
          PREREQ.: ESL 140 or ENGL 90 or 91; placement in ESL 150 or 
          ENGL 92                                                
CAHS  51   Sel Topics in the Hosp Industr                 1.0
           PREREQ.: ESL 140 or ENGL 90 or 91; placement in ESL   
           150 or ENGL 92                                        
           Repeat: if no subject repeat                          
 34737 G01 Lec     F 01:44-03:17PM 01/18-04/19 3750 18th St             Beighley, S                  Final Book
CAHS  60A  Sous Vide Cooking                              1.0
 34444 001 Lec   W   02:10-05:00PM 04/17-05/24                SW  NKTCH Morse, J                     Final Book
CAHS  60B  Classic & Modern Sauces                        1.0
 34445 J01 Lec    R  02:10-05:00PM 02/14-03/21                SW  NKTCH Morse, J                     Final Book
CAHS  60D  Pantry and Cold Kitchen                        1.0
 34446 001 Lec   W   02:10-05:00PM 01/16-02/20                SW  NKTCH Oakley, J                    Final Book
CAHS  60F  Carving                                        1.0
 34447 001 Lec   W   02:10-05:00PM 02/27-04/10                SW  NKTCH Oakley, J                    Final Book WAIT LIST