NVCC SPRING 2004 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 01/12/04 05/09/04
HRI 102  HOTEL-RESTAURANT ORG AND MGMT II 3cr 
  0999 01N M      1300-1550  CM  0114  Reichbart, H 
  1000 02N TR     0930-1045  CM  0114  Reichbart, H 
  1001 03N W      1900-2150  CM  0114  Reichbart, H 
          There are no prerequisites for
          HRI 102.

HRI 107  PRINCIPLES OF CULINARY ARTS II   3cr 
  1002 01N M      1800-2150  CM  0103  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 
  1003 01N M      1000-1350  CM  0103  Wong, B 
          Lab included.  A white uniform or
          chef's uniform is required for class.
          Consult instructor at first class
          meeting for details.
  1004 02N T      1800-2150  CM  0103  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 
  1006 01N MW     1100-1215  CM  0114  Hiatt, B 
  1007 02N T      1100-1340  CM  0114  Hiatt, B 
  1008 03N T      1900-2150  CM  0114  Hiatt, B 

HRI 158  SANITATION AND SAFETY            3cr 
  1009 01N MW     1300-1415  CM  0242  Hiatt, B 
          Course meets Northern Virginia
          Health Department requirements for
          the Food Service Manager
          Sanitation Certificate.

HRI 165  HOTEL HOUSEKEEPING & ENGR. MGT.  4cr 
  1010 01N MW     0900-1050  CM  0114  Reichbart, H 

HRI 197  COOPERATIVE EDUCATION            1cr 
  1011 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 
  1012 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 
  4925 01N M      1900-2150  CM  0114  Hiatt, B 

HRI 235  MARKETING OF HOSPITALITY SERVICES3cr 
  1014 01N T      1900-2150  CM  0213  Giger, D 

HRI 256  PRIN. & APPLICATIONS OF CATERING 3cr 
  1016 01N R      0930-1400  CM  0103  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 
  1018 01N W      1900-2150  CM  0242  Brashares, J 

HRI 298  SEMINAR AND PROJECT              3cr 
         COOKING IN ITALY 
  5188 01N MTWRFS  TBA-TBA   TBA TBA   Sass, J 
          March 4-14, 2004 travel to Italy to
          explore it's savory cuisine and
          culture.  Take cooking classes while
          staying in an 18th century villa. On
          campus sessions will be held Jan 15,
          Feb 5, and Feb 19 in cm 123, from
          7-9 pm. The cost is $1650 a person.
          Call Janet Sass at 703-323-3458
          for more information.


FIRST EIGHT WEEK 01/12/04 03/07/04
HRI 126  THE ART OF GARNISHING            1cr 
  1005 81N W      1330-1520  CM  0103  Wong, B 
          Lab included.  A white uniform or
          chef's uniform is required for class.
          Consult instructor at first class
          meeting for details.

Last revised: Monday, May-18-2015 11:07
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