Spring 2013 Culinary Weekend Schedule

Saturday Academic Classes

ENG1020	English Composition	1pm–4:45pm
ENG1021	Adv Composition and Communication	1pm–4:4pm
ENG1030	Communication Skills	1pm-4:45pm
FSM1065	Food Safety & Sanitation Management	10:15am-12:15pm
FSM2025	Food & Beverage Cost Control	8:15am–Noon
FSM2045	Intro Menu Planning & Cost Control	8:15am–Noon
MATH1001	Basic Mathematics	10:15am–Noon
	Monday and Wednesday
SCI1015	Introduction to Life Science	1pm–4:4pm

Sunday Lab Classes
7am-6:30pm

Baking & Pastry Arts
BPA1010 Fundamental Skills and Techniques
BPA1015 Classic Pastry
BPA1020 Pies and Tarts

BPA1025 Cookies & Petits Fours
BPA1030 Hot & Cold Desserts
BPA1035 Chocolates & Confections

BPA1040 Introduction to Cakes
BPA1045 Principles of Artisan Bread Baking
BPA1050 Viennoiserie

Culinary Arts
CUL1315 Stocks, Sauces and Soups
CUL1325 Essentials of Dining Room
CUL1335 Traditional European Cuisine

CUL1345 Intro to Baking & Pastry
CUL1355 New World Cuisine
CUL1365 Principles of Beverage Service

CUL1375 Nutrition and Sensory Analysis
CUL1385 Fundamentals of Foodservice Production
CUL1395 Purchasing & Product Identification