FALL SEMESTER ACADEMIC YEAR 2017 -2018
Valid for both: Professional and Short Courses
MONDAY
9:00 - Italian Begginners - IS IT IB 101
10:00 - Italian Intermediate 1 - IS IT II 250
12:00 - Introduction to Tourism - SH HM IT 325
15:00 - Itaian Regional Cuisine - CM CA RC 360
15:00 - Communication - GS MC IC 305
15:00 : Organization of the Services - SN HC OS 308
15:00 _ Professional Italian Cuisine
13:00 - Itaian Lamguage for Health Care - IS IT IH 252
TUESDAY
12:00 - Customer Relation Management - SH HM CR 335
9:00 - Professional Cooking - CM CA CC 455
11:00 - Italian Intermediate 2 - IS IT II 350
12:00 - Hotel Management Operations - SH HM HO 315
15:00 - Italian Begginners - IS IT IB 101
11:00 - Norms and Laws SN HC NLl 305
15:00 - Safety and Sanitation of the Rooms, Equipments and Instruments - SN HC SE 310
WEDNESDAY
9:00 - Front Office Procedures - SH HM FO 345
9:00 - Introduction to Nutrition - CM DN IN 305
9:00 - Kitchen Management and Brigade - CM CA KM 460
12:00 - Introduction to Food Science - CM DN FS 508
12:00 - Supervision and Leadership - SH HM SL 405
15:00 - Food and Table Setting and Presentation - CM FC FP 380
15:00 - Italian Langiuage for Restaurant Clerk - IS IT IT 251
15:00 - Social Psycology - GS PYH SP 305
16:00 - Italian Intermediate 1 - IS IT II 250
THURSDAY
9:00 - Restaurant Management - SM HM RM 415
11:00 - Italian Langiuage for Restaurant Clerk - IS IT IT 251
11:00 - Intro to Nutrition - CM DN IN 305
12:00 - Cost Control - SH HM CC 425
12:00 - Social Skills in Interpersonal Communication - GS SB IC 315
15:00 - Menu Development - CM CA MD 515
15:00 - Intro to Food Science - CM DN FS 508
16:00 - Italian Intermediate 2 - IS IT II 35
Valid for workers wishing to attend to the Short Courses
FRIDAY
13:00 - Introduction to Tourism - SH HM IT 325
13:00 - Professional Italian Cuisine
16:00 : Hotel Management Operations - SH HM HO 315
15:00 - Intro to Nutrition - CM DN IN 305
SATURDAY
9:00 - Customer Relation Management - SH HM CR 335
9:00 - Professional Cooking - CM CA CC 455
12:00 - Hotel Management Operations - SH HM HO 315
12:00 - Intro to Food Science - CM DN FS 508
15:00 - Italian Begginners - IS IT IB 101
SUNDAY
9:00 - Food Safety and Sanitation HACCP - CM FS HA 300
9:00 - Cost Control - SH HM CC 425
12:00 - IItalian Begginners - IS IT IB 101
15:00 - Communication - GS MC IC 30515:00 - Food and Table Setting and Presentation - CM FC FP 380