FULL SCHEDULE Summer 2014
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2013 - 14 4 - Spring
Spring 2014

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Search Results for: Walla Walla, Spring 2014, CEC, ,

Current Enrollment Last Updated: 8/23/14 8:15 AM


COMMUNITY ED CLASSES
A SEMINAR: SENSORY EVAL    
***
Item  Course Credit Section Room Building Day Time Instructor
  CEC 061 0.4   A1
  ARR
Th
 
8:30AM - 4:30PM
NOBLE,A.
         
Current Enrollment:35 | Class Cap:37 | Open Seats: 2 |

This is a clustered class. The enrollment is clustered with another class. Therefore any of the clustered classes may indicate they are CLOSED even if there appear to open seats in one or more of the clustered classes.
This is a one time seminar held 4/17/14 at the Enology and Viticulture Center on the corner of Tausick Way and Isaacs Street. The seminar will begin at 8:30 a.m. FEE: $225. CLASS MEETS ONE DAY ONLY, 4/17/14, 8:30AM.


CHINESE NOODLES    
***Are you an Asian noodle lover? Come and learn how to make the famous Chinese Hand Made noodles. We will cover the tools, technique, and discuss recipes that you can use your handmade noodles in.
Item  Course Credit Section Room Building Day Time Instructor
  CEC 063 0.2   M1
0140  D
W
 
11:00AM - 1:00PM
ENTRIKIN,J.
         
Current Enrollment:7 | Class Cap:30 | Open Seats: 23 |

*Please note date change* Class will meet 5/14/14. FEE $35.00. Meet at the Titus Creek Cafe in the main building on campus.


SAUSAGE MAKING 101    
***This introductory class will explain the fundamentals in the art of sausage making. The class will have an opportunity to make two basic types of fresh sausages, Bratwurst and Hot Italian. We will cover the tools, techniques, recipes, and general guidlines for creating a great sausage. Hunters take note!
Item  Course Credit Section Room Building Day Time Instructor
  CEC 064 0.2   M1
0140  D
Th
 
5:30PM - 7:30PM
LAROCHE,M.
         
Current Enrollment:7 | Class Cap:30 | Open Seats: 23 |

Class meets 5/22/14. Fee: $35.00. Meet at Titus Creek Cafe.


TANTALIZING TAMALES    
***Tamales are a mainstay in Latin American cuisine. Every region has its own traditional methods and ingredients for making them. You will learn how to work with Masa, make tamale dough and use both the classic corn wrapper of Mexico and more exotic banana leaf wrapper found in Central and South America. A variety of fillings and ingredients will be provided for you to master this humble meal. Tamales are both a satisfying treat for any meal and they freeze wonderfully!
Item  Course Credit Section Room Building Day Time Instructor
  CEC 065 0.2   M1
0140  D
W
 
5:30PM - 7:30PM
LEVENTHAL,R.
         
Current Enrollment:6 | Class Cap:30 | Open Seats: 24 |

Class meets 4/09/14. FEE: $35.00. Meet at Titus Creek Cafe.


CHICKEN 101    
***Buying a whole chicken is the most economical and delicious way to purchase chicken and this class will give you the tools to make the most of your chicken. You will learn to break down a whole chicken and a myriad of approaches for making meals out of everything.
Item  Course Credit Section Room Building Day Time Instructor
  CEC 067 0.2   M2
0140  D
T
 
5:30PM - 7:30PM
THIESSEN,D.
         
Current Enrollment:4 | Class Cap:30 | Open Seats: 26 |

Class meets 4/15/14. FEE: $35.00. Meet at Titus Creek Cafe.


NORI 101    
***Japanese cuisine is some of the most beautiful of all cuisine. It also happens to be delicious and surprisingly easy to master the art of rolling nori. In this class you will learn how to make Foto Maki (large rolls), Hosomaki (thin rolls), Uramaki (inside out rolls) and Temaki (hand rolls). You will be able to make an impressive table of food that will have your guest asking who you hired to cater your party. Summer is right around the corner and Nori is perfect summer food!!
Item  Course Credit Section Room Building Day Time Instructor
  CEC 069 0.2   C2
0140  D
Sa
 
11:00AM - 1:00PM
LEVENTHAL,R.
         
Current Enrollment:6 | Class Cap:30 | Open Seats: 24 |

Class meets 5/17/14. FEE: $35.00. Meet at Titus Creek Cafe.


VINE TO WINE: INSIDE E&V    
***Class participants will meet at the E&V Center and caravan out to the WWCC Estate Vineyards. Jeff Popick, WWCC Vineyardist, will give a tour of the vineyard describing the various trellising and irrigation techniques as well as discussing vineyard site selection. The group will then return to the E&V center for a tour of the winery followed by a catered lunch and wine tasting.
Item  Course Credit Section Room Building Day Time Instructor
  CEC 071 0.4   B4
1616`  T
Sa
 
10:00AM - 2:00PM
DONAHUE,T.
       
Not Defined
 
10:00AM - 2:00PM
POPICK,J.
         
Current Enrollment:13 | Class Cap:30 | Open Seats: 17 |

Class meets 5/31/14. FEE: $35.00. Meet at the E&V center on the corner of Tausick Way and E Isaacs.


HISTORY OF WW WINE ECON    
***The Walla Walla Wine industry is celebrating the 30th anniversary of the Walla Walla Valley American Viticulture Area (AVA). Commercial wine making extends to the late 1970s when Leonetti Cellar was established as the first winery. Today, Walla Walla has gained an international reputation producing high quality wine. This course offers an opportunity to dig into the region's economic history and investigate the growth and development of the Walla Walla wine industry.
Item  Course Credit Section Room Building Day Time Instructor
  CEC 072 0.2   M3
1616  T
Th
 
6:00PM - 8:00PM
VELLUZZI,N.
         
Current Enrollment:6 | Class Cap:20 | Open Seats: 14 |

Class meets 4/10/14. FEE: $35.00. Meet at the E&V center on the corner of Tauscik Way and E Isaacs.



Current Enrollment Last Updated: 8/23/14 8:15 AM
Course Designators For Degree Requirements
These designators are included in course descriptions to indicate which degree requirements specific courses meet.

Communications [C], Diversity [D], Humanities [H], (Performing/Fine Arts) [HP], Natural Science [NS], Quantitative [Q], Physical Education [PE], Social Science [SS]