Changes are noted in red.
| CRN | SYM | CRS | SEC | COURSE TITLE | HRS | Days | Begin | End | Instructor | Location | |
| 1038 | CA | 101 | W01 | Culinary Basics * | 1 | S | 0800 | 1430 | Oubre | SHCI111 | |
| Feb 23 & Mar 1 | |||||||||||
| 1039 | CA | 115 | N01 | Wine Appreciation ** | 1 | T | 1800 | 2045 | Labensky | Front Door Restaurant, Columbus | |
| Jan 22, 29 Feb 5, 12, 19 | |||||||||||
| 1618 | CA | 125 | W01 | ServeSafe Certification | 1 | F, S | 0900 | 1630 | Al-Turk | SHCI111 | |
| Jan 19, 25, 26 | |||||||||||
| 1040 | CA | 199 | W01 | ST: Cooking Organic in MS * | 1 | S | 0800 | 1430 | Oubre | SHCI111 | |
| Mar 29 & Apr 5 | |||||||||||
| 1041 | CA | 200 | 001 | Intro to Culinary Arts | 3 | M | 1530 | 1800 | Fitzgerald | SHCI111 | |
| 1042 | CA | 301 | 001 | Food Preparation II w/lab **** | 5 | TR | 0930 | 1330 | Oubre | SHCI111 | |
| 1043 | CA | 301 | N02 | Food Preparation II w/lab **** | 5 | TR | 1830 | 2230 | Oubre | SHCI111 | |
| 1044 | CA | 301 | 003 | Food Preparation II w/lab **** | 5 | MW | 0800 | 1200 | Ogle | SHCI111 | |
| 1045 | CA | 315 | 001 | Demonstration Techniques ** | 3 | R | 1530 | 1815 | Al-Turk | SHCI111 | |
| 1046 | CA | 350 | 001 | Internship | 6 | TBA | Fitzgerald | ||||
| 1047 | CA | 350 | 002 | Internship | 12 | TBA | Fitzgerald | ||||
| 1048 | CA | 362 | 001 | Bus Law Culinary Entrepreneurs | 3 | M | 1230 | 1515 | McKenzie | SHCI111 | |
| 1049 | CA | 363 | 001 | Service Design & Management | 3 | TR | 1400 | 1515 | McKenzie | SHCI111 | |
| 1050 | CA | 365 | 001 | Appld Hum Res Mgt Culinary Bus | 3 | T | 1530 | 1815 | McKenzie | SHCI111 | |
| 1052 | CA | 401 | N01 | World Cuisines **** | 3 | W | 1830 | 2130 | Ogle | SHCI111 | |
| 1054 | CA | 410 | 001 | Business Skills Culinary Arts | 3 | W | 1230 | 1515 | McKenzie | SHCI111 | |
| 1055 | CA | 415 | 001 | Food Styling | 3 | MTWRF | TBA | Custer | SHCI111 | ||
| Mar 31 - Apr 4 | |||||||||||
| 1056 | CA | 451 | 001 | Independent Study | 3 | TBA | Fitzgerald |
* $25 food fee
** $50 food fee
*** $75 food fee
****$125 food fee
Last Updated on 10/04/2007
By Lisa Powers