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Class Schedule Listing

  

Fall 2021
Apr 29, 2024
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Sections Found
Kitchen Fundamentals - 2142 - CUL 105 - SF2
Associated Term: Fall 2021
Registration Dates: Apr 05, 2021 to Aug 24, 2021
Levels: Credit
Attributes: OFFERED FALL AND SPRING ONLY

Grand Strand Campus
Lecture Schedule Type
Lecture and Lab Instructional Method
3.000 Credits
Syllabus Available
View Catalog Entry

Scheduled Meeting Times
Type Time Days Where Date Range Schedule Type Instructors
Class 12:00 pm - 1:50 pm MT BLDG 500 Intl Culinary Inst MB 129 Aug 23, 2021 - Oct 13, 2021 Lecture Wilson Lui (P)E-mail
Class 2:15 pm - 5:00 pm MT BLDG 500 Intl Culinary Inst MB 129 Aug 23, 2021 - Oct 13, 2021 Lecture Wilson Lui (P)E-mail


Kitchen Fundamentals - 2143 - CUL 105 - SF3
Associated Term: Fall 2021
Registration Dates: Apr 05, 2021 to Aug 24, 2021
Levels: Credit
Attributes: OFFERED FALL AND SPRING ONLY

Grand Strand Campus
Lecture Schedule Type
Lecture and Lab Instructional Method
3.000 Credits
Syllabus Available
View Catalog Entry

Scheduled Meeting Times
Type Time Days Where Date Range Schedule Type Instructors
Class 5:30 pm - 7:20 pm MT BLDG 500 Intl Culinary Inst MB 129 Aug 23, 2021 - Oct 13, 2021 Lecture Wilson Lui (P)E-mail, Nathan Hashmonay E-mail
Class 7:45 pm - 10:30 pm MT BLDG 500 Intl Culinary Inst MB 129 Aug 23, 2021 - Oct 13, 2021 Lecture Wilson Lui (P)E-mail, Nathan Hashmonay E-mail


Kitchen Fundamentals - 2144 - CUL 105 - SF4
Associated Term: Fall 2021
Registration Dates: Apr 05, 2021 to Aug 24, 2021
Levels: Credit
Attributes: OFFERED FALL AND SPRING ONLY

Grand Strand Campus
Lecture Schedule Type
Lecture and Lab Instructional Method
3.000 Credits
Syllabus Available
View Catalog Entry

Scheduled Meeting Times
Type Time Days Where Date Range Schedule Type Instructors
Class 6:30 am - 8:20 am WR BLDG 500 Intl Culinary Inst MB 129 Aug 23, 2021 - Oct 13, 2021 Lecture Thomas M Mullally (P)E-mail, Nathan Hashmonay E-mail
Class 8:45 am - 11:30 am WR BLDG 500 Intl Culinary Inst MB 129 Aug 23, 2021 - Oct 13, 2021 Lecture Thomas M Mullally (P)E-mail, Nathan Hashmonay E-mail


Kitchen Fundamentals - 2145 - CUL 105 - SF5
Associated Term: Fall 2021
Registration Dates: Apr 05, 2021 to Aug 24, 2021
Levels: Credit
Attributes: OFFERED FALL AND SPRING ONLY

Grand Strand Campus
Lecture Schedule Type
Lecture and Lab Instructional Method
3.000 Credits
Syllabus Available
View Catalog Entry

Scheduled Meeting Times
Type Time Days Where Date Range Schedule Type Instructors
Class 12:00 pm - 1:50 pm WR BLDG 500 Intl Culinary Inst MB 129 Aug 23, 2021 - Oct 13, 2021 Lecture Thomas M Mullally (P)E-mail, Nathan Hashmonay E-mail
Class 2:15 pm - 5:00 pm WR BLDG 500 Intl Culinary Inst MB 129 Aug 23, 2021 - Oct 13, 2021 Lecture Thomas M Mullally (P)E-mail, Nathan Hashmonay E-mail


Kitchen Fundamentals - 2439 - CUL 105 - SF9
Associated Term: Fall 2021
Registration Dates: Apr 05, 2021 to Aug 24, 2021
Levels: Credit
Attributes: OFFERED FALL AND SPRING ONLY

Grand Strand Campus
Lecture Schedule Type
Lecture and Lab Instructional Method
3.000 Credits
Syllabus Available
View Catalog Entry

Scheduled Meeting Times
Type Time Days Where Date Range Schedule Type Instructors
Class 12:30 pm - 2:20 pm MT BLDG 500 Intl Culinary Inst MB 132 Aug 23, 2021 - Oct 13, 2021 Lecture Humberto Jose Guardiola Wiscovitch (P)E-mail, Nathan Hashmonay E-mail
Class 2:35 pm - 5:30 pm MT BLDG 500 Intl Culinary Inst MB 132 Aug 23, 2021 - Oct 13, 2021 Lecture Humberto Jose Guardiola Wiscovitch (P)E-mail, Nathan Hashmonay E-mail



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