Fall 2009 Credit Schedule
Updated 11/13/2009 |
| 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 - 83 -- Food Service Assisting |
| 68751 | Z1DT | F | 4 | 9:00-11:15am | Moyers | 670 | DTC |
| Section Z1DT: Enrollment restricted to students in the PAVE program. |
| HRI - 86 -- Food Preparation Assisting |
| 68753 | Z1DT | F | 4 | 11:30-1:45pm | Moyers | 670 | DTC |
| Section Z1DT: Enrollment restricted to students in the PAVE program. |
| HRI - 95 -- ServSafe Certification Preparation II |
| 74517 | Z1DT | T Th | 3 | 11:30-1:45pm | Lefon | 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 08-24-09 Ends 10-19-09 |
| 73258 | 01DT | W | 3 | 9:00-5:50pm | Miller | 672 | DTC |
| Section 01DT: HRI 219-01DT is a corequisite and must be taken concurrently. |
| 73262 | 02DT | Th | 3 | 8:00-4:50pm | Miller | 672 | DTC |
| Section 02DT: HRI 219-02DT is a corequisite and must be taken concurrently. |
| 79899 | 03DT | S | 3 | 8:00-4:50pm | Reres | 672 | DTC |
| HRI - 147 -- World Cuisines |
| 71567 | 01DT | M | 3 | 8:00-10:40am | Breckoff | 670 | DTC |
| HRI - 154 -- Principles of Hospitality Management |
| 68763 | DL01 | | 3 | | Miller | | |
| 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 |
| 68755 | 81DT | W | 3 | 6:00-8:40pm | LaPierre | 662 | DTC |
| 78487 | 82DT | Th | 3 | 5:30-8:10pm | Miller | 370 | DTC |
| HRI - 206 -- International Cuisine |
| First 8-Week Session Begins 08-24-09 Ends 10-19-09 |
| 71435 | 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 10-20-09 Ends 12-19-09 |
| 71463 | 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 08-24-09 Ends 10-19-09 |
| 68757 | 81DT | T Th | 3 | 5:00-9:20pm | 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 10-20-09 Ends 12-19-09 |
| 73269 | 01DT | W | 3 | 9:00-5:50pm | Miller | 672 | DTC |
| Section 01DT: HRI 106-01DT is a corequisite and must be taken concurrently. |
| 73273 | 02DT | Th | 3 | 8:00-4:50pm | Miller | 672 | DTC |
| Section 02DT: HRI 106-02DT is a corequisite and must be taken concurrently. |
| 79902 | 03DT | S | 3 | 8:00-4:50pm | Reres | 672 | DTC |
| HRI - 220 -- Meat, Seafood, and Poultry Preparation |
| Second 8-Week Session Begins 10-20-09 Ends 12-19-09 |
| 68761 | 81DT | T Th | 3 | 5:00-9:20pm | Breckoff | 672 | DTC |
| Section 01DT: HRI 218 is a corequisite and must be taken concurrently. |
| Special Session Begins 09-08-09 Ends 06-18-10 |
| 84140 | CT01 | M T W Th F | 3 | 11:15-1:15pm | Kimmel | DE | Chesterfield Tech Ctr |
| 84141 | CT02 | M T W Th F | 3 | 11:15-1:15pm | Kimmel | DE | Chesterfield Tech Ctr |
| HRI - 241 -- Supervision in the Hospitality Industry |
| 70539 | 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 - 242 -- Training and Development for the Hospitality Industry |
| 70541 | DL01 | | 3 | | Staff | | |
| 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 - 257 -- Catering Management |
| 71437 | 81DT | M | 3 | 6:00-8:40pm | Fixman | 662 | DTC |
| HRI - 265 -- Hotel Front Office Operations |
| 68767 | 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 - 275 -- Hospitality Law |
| 68765 | 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 - 280 -- Principles of Advanced Baking and Pastry |
| First 8-Week Session Begins 08-24-09 Ends 10-19-09 |
| 70697 | 01DT | T | 3 | 7:00-3:50pm | Petfield | 672 | DTC |
| HRI - 281 -- Artisan Breads |
| Second 8-Week Session Begins 10-20-09 Ends 12-19-09 |
| 70651 | 01DT | T | 3 | 7:00-3:50pm | Petfield | 672 | DTC |
| HRI - 283 -- Custards and Crèmes |
| Second 8-Week Session Begins 10-20-09 Ends 12-19-09 |
| 71283 | 01DT | F | 3 | 7:00-3:50pm | Petfield | 672 | DTC |
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