Community Education Non-Credit Classes - Winter 2012
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| Hospitality |
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| Legend - Days of the Week: U..Sunday, M..Monday, T..Tuesday, W..Wednesday, R..Thursday, F..Friday, S..Saturday | ||
| CRN | Dates | Days | Time | Instructor | Bldg/Rm | Cost | Availability | |||
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| Alcohol Server Education | ||||||||||
| 33938 | 14-JAN-2012 | Sa | 09:00a-02:00p | Harryman-H |
DTC/317 | $ 39.00 | Open | |||
| This class was designed and approved by the OLCC to allow individuals, who are employed in the sales or service of alcoholic beverages for consumption on public premises, the opportunity to receive or renew their Alcohol Service permit. You may want to bring a snack. Per OLCC rules, you must be on time or you cannot attend class and you MUST be registered prior to the beginning of the class. | ||||||||||
| 34427 | 31-JAN-2012 | Tu | 01:30p-07:30p | Harryman-H |
UO/LAWRENCE University of Oregon 1217 University of Oregon Eugene, OR 97403 |
$ .00 | Open | |||
| 33939 | 11-FEB-2012 | Sa | 09:00a-02:00p | Harryman-H |
DTC/317 University of Oregon 1217 University of Oregon Eugene, OR 97403 |
$ 39.00 | Open | |||
| This class was designed and approved by the OLCC to allow individuals, who are employed in the sales or service of alcoholic beverages for consumption on public premises, the opportunity to receive or renew their Alcohol Service permit. You may want to bring a snack. Per OLCC rules, you must be on time or you cannot attend class and you MUST be registered prior to the beginning of the class. | ||||||||||
| Bartending | ||||||||||
| 33113 | 11-JAN-2012 to 14-MAR-2012 | W | 06:00p-09:00p | Harryman-H |
DTC/317 University of Oregon 1217 University of Oregon Eugene, OR 97403 |
$ 219.00 | Open | |||
| Learn the techniques and psychology of tending bar. Includes: setups, pouring, recipes, introduction to legal issues; customer service and bar psychology. Prepares students for entry-level professional bartending. Occasional bartenders also welcome. See Alcohol Server Education classes for state permit procedures. Required text. | ||||||||||
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