Are you a highly motivated student who can devote time to an intense, fast-paced program of study? Then consider enrolling in a May term course. This "minimester," held between the end of the Spring semester and before the start of the Summer term, lets you earn up to 4 credit hours in just a few weeks.
The May term class schedule is different at each college but typically lasts from mid-May through early June. May term course offerings are limited and vary by college also; in the past, subjects have ranged from ceramics and beginning golf to algebra and English.
You may enroll in only 4 credit hours each May term. These classes are considered Summer classes for registration, transcript and tuition purposes. If you plan to enroll in regular Summer classes in addition to May term, please register and pay for your May term class first.
CHEF 1301
Basic Food Preparation
3 Credit Hours (1 class)
Basic Food Preparation
3 Credit Hours (1 class)
Course Description for CHEF 1301
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
CHEF-1301-54201 (1217923) Basic Food Preparation | C142 LEC W R 03:00 PM - 09:15 PM C105 LAB W R 03:00 PM - 09:15 PM | ECC 3 | May 29, 2019 Jul 11, 2019 (7 weeks) Class Ended | eCampus May Term | Class Syllabus (PDF) (opens in a new tab/window) Textbook Info (opens in a new tab/window) IncludEd Info | ||
Comments: Tools & uniform required |
CHEF 1305
Sanitation and Safety
3 Credit Hours (1 class)
Sanitation and Safety
3 Credit Hours (1 class)
Course Description for CHEF 1305
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
CHEF-1305-54201 (1217926) Sanitation and Safety | C160 LEC T W R 11:30 AM - 02:20 PM C150 LAB M T W R | ECC 3 | May 28, 2019 Jun 27, 2019 (5 weeks) Class Ended | eCampus May Term | Class Syllabus (PDF) (opens in a new tab/window) Textbook Info (opens in a new tab/window) IncludEd Info |
CHEF 1310
Garde Manger
3 Credit Hours (2 classes)
Garde Manger
3 Credit Hours (2 classes)
Course Description for CHEF 1310
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
CHEF-1310-54353 (1218742) Garde Manger | C142 LEC M T 08:30 AM - 02:45 PM C105 LAB M T 08:30 AM - 02:45 PM | ECC 3 | May 28, 2019 Jul 9, 2019 (7 weeks) Class Ended | eCampus May Term Block Schedule Program | Class Syllabus (PDF) (opens in a new tab/window) Textbook Info (opens in a new tab/window) IncludEd Info | ||
Comments: This section is part of the FHI (Fast Track #3) Culinary Arts AAS Degree, 6 credit hours block scheduled program. By enrolling into BLCK 1600.53353, you will automatically be enrolled in the following classes: CHEF 1310.54353 MT 8:30AM-2:45PM and CHEF 2302.54353 WR 8:30AM-2:45PM. Required orientation. FHI Director approval only. For more information contact Steve DeShazo at sdeshazo@dcccd.edu. | |||||||
CHEF-1310-54201 (1217934) Garde Manger | C142 LEC M T 08:30 AM - 02:45 PM C105 LAB M T 08:30 AM - 02:45 PM | ECC 3 | May 28, 2019 Jul 9, 2019 (7 weeks) Class Ended | eCampus May Term | Class Syllabus (PDF) (opens in a new tab/window) Textbook Info (opens in a new tab/window) IncludEd Info |
CHEF 2302
Saucier
3 Credit Hours (2 classes)
Saucier
3 Credit Hours (2 classes)
Course Description for CHEF 2302
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
CHEF-2302-54201 (1217936) Saucier | C142 LEC W R 08:30 AM - 02:45 PM C105 LAB W R 08:30 AM - 02:45 PM | ECC 3 | May 29, 2019 Jul 11, 2019 (7 weeks) Class Ended | eCampus May Term | Class Syllabus (PDF) (opens in a new tab/window) Textbook Info (opens in a new tab/window) IncludEd Info | ||
CHEF-2302-54353 (1218743) Saucier | C142 LEC W R 08:30 AM - 02:45 PM C105 LAB W R 08:30 AM - 02:45 PM | ECC 3 | May 29, 2019 Jul 11, 2019 (7 weeks) Class Ended | eCampus May Term Block Schedule Program | Class Syllabus (PDF) (opens in a new tab/window) Textbook Info (opens in a new tab/window) IncludEd Info | ||
Comments: This section is part of the FHI (Fast Track #3) Culinary Arts AAS Degree, 6 credit hours block scheduled program. By enrolling into BLCK 1600.53353, you will automatically be enrolled in the following classes: CHEF 1310.54353 MT 8:30AM-2:45PM and CHEF 2302.54353 WR 8:30AM-2:45PM. Required orientation. FHI Director approval only. For more information, contact Steve DeShazo at sdeshazo@dcccd.edu. |
CHEF 2331
Advanced Food Preparation
3 Credit Hours (1 class)
Advanced Food Preparation
3 Credit Hours (1 class)
Course Description for CHEF 2331
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
CHEF-2331-54201 (1217937) Advanced Food Preparation | C142 LEC M T 03:00 PM - 09:15 PM C105 LAB M T 03:00 PM - 09:15 PM | Mesch, Brenden / Vita (PDF) | ECC 3 | May 28, 2019 Jul 9, 2019 (7 weeks) Class Ended | eCampus May Term | Class Syllabus (PDF) (opens in a new tab/window) Textbook Info (opens in a new tab/window) IncludEd Info | |
Comments: PREQ: CHEF 1301 and CHEF 1305 with a "C' or better. Uniform & Tools Required. |