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.
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.
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 Programming Support |