NVCC SPRING 2002 Class Schedule     Annandale Campus
	Hri - Hospitality Management
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Elective courses related to Hospitality Management can be found under the Travel & Tourism, and Dietetics headings in the Annandale section of this schedule. Call 323-3457 for additional course information. SIXTEEN WEEK 01/14/02 05/10/02 HRI 102 HOTEL-RESTAURANT ORG AND MGMT II 3cr 1562 01N MW 0900-1015 CM 0114 Reichbart, H 1564 02N TR 0930-1045 CM 0114 Reichbart, H 1566 03N W 1900-2150 CM 0114 Reichbart, H There are no prerequisites for HRI 102. HRI 107 PRINCIPLES OF CULINARY ARTS II 3cr 3382 01N M 1800-2150 CM 0105 Wong, B Part two of culinary arts principles and techniques. HRI 120 or Culinary Arts I is recommended. Part of the National Restaurant Assn's Diploma Program. HRI 128 PRINCIPLES IN BAKING 3cr 3388 01N M 1000-1350 CM 0105 Wong, B Lab included. A white uniform or chef's uniform is required for class. Consult instructor at first class meeting for details. 3393 02N W 1800-2150 CM 0105 Wong, B Lab included. A white uniform or chef's uniform is required for class. Consult instructor at first class meeting for details. HRI 138 COMMERCIAL FOOD PRODUCTION MGMT 3cr 1933 01N MW 1100-1215 CM 0114 Hiatt, B 1934 02N T 1100-1350 CM 0114 Hiatt, B 1935 03N T 1900-2150 CM 0114 Hiatt, B HRI 165 HOTEL HOUSEKEEPING & ENGR. MGT. 4cr 1569 01N MW 1300-1450 CM 0114 Reichbart, H HRI 197 COOPERATIVE EDUCATION 1cr 1936 01N M 1700-1750 CM 0114 Wong, B Enrollment in this course is reserved for students in the Culinary Apprentice program, offered in conjunction with the National Capital Chefs' Assoc. For further information, please call 703.323.3457. HRI 197 COOPERATIVE EDUCATION 2cr 1937 02N M 1600-1750 CM 0114 Wong, B Enrollment in this course is reserved for students in the Culinary Apprentice program, offered in conjunction with the National Capital Chefs' Assoc. For further information, please call 703.323.3457. HRI 215 FOOD PURCHASING 3cr 1573 01N M 1900-2150 CM 0114 Hiatt, B HRI 235 MARKETING OF HOSPITALITY SERVICES3cr 1938 01N M 1900-2150 CM 0242 Berkey-Campbell, N HRI 256 PRIN. & APPLICATIONS OF CATERING 3cr 1577 01N R 0930-1400 CM 0105 Hiatt, B The prerequisite for HRI 256 is HRI 138, HRI 120 and HRI 158. lab included. A white uniform or chef's uniform is required. Consult instructor at start of class. HRI 275 HOSPITALITY LAW 3cr 1582 01N MW 1100-1215 CM 0242 Berkey-Campbell, N This course is part of the National Restaurant Association Management Development Diploma Program. 1583 02N T 1900-2150 CM 0242 Berkey-Campbell, N This course is part of the National Restaurant Association Management Development Diploma Program. FIRST EIGHT WEEK 01/14/02 03/08/02 HRI 126 THE ART OF GARNISHING 1cr 3306 81N W 1300-1450 CM 0105 Wong, B Lab included. A white uniform or chef's uniform is required for class. Consult instructor at first class meeting for details. SECOND EIGHT WEEK 03/18/02 05/10/02 HRI 195 TOPICS IN: 1cr HEALTHY COOKING 3325 85N W 1300-1450 CM 0105 Wong, B New Course, first time offering! A white or chef uniform is required for lab. Prerequisite includes previous HRI food course or approval of instructor. Last revised: Monday, May-18-2015 11:06 Programming Support