| The University of New Mexico |
| Credit Hours by Course |
| Spring 2016 as of Census date: February 5, 2016 |
| Campus: Taos Campus -- College: AD-Associate Degree |
| Three Year Spring Semester Average | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Subj Course Sec | Title | Instructor(s) | Building Room Days Times | Credit Hours |
Enroll- ment |
Total Hours |
Enrollment | Section Capacity |
Credits |
| CART 101 L 800 | Intro-Culinary Arts | *Tankersley, Terranc | ONE M 400P - 630P | 3 | 8 | 24 | 7.67 | 13.33 | 23.00 |
| THS Room B 210 | |||||||||
| CART 103 L 800 | Int'l Cuisine | *Tankersley, Terranc | ONE R 400P - 630P | 3 | 9 | 27 | 3.00 | 6.67 | 9.00 |
| THS Room B 210 | |||||||||
| CART 107 L 800 | Culinary Business | *Medina, Adam | TSPH 123 T 300P - 530P | 3 | 6 | 18 | 13.33 | 20.00 | 40.00 |
| CART 108 L 800 | SERVSAFE | *Spears, Mary | ONE S 900A - 400P | 1 | 7 | 7 | 2.33 | 5.00 | 2.33 |
| 01/23/2016 - 02/06/2016 | |||||||||
| CART 109 L 800 | Table Service Intern | *Apodaca, Benjamin | ARR . | 3 | 1 | 3 | 2.00 | 4.33 | 6.00 |
| CART 110 L 800 | Cul Arts Internship | *Apodaca, Benjamin | ARR . | 3 | 1 | 3 | 1.67 | 4.33 | 5.00 |
| CART 293 L 800 | T: Seafood in Taos | *Marquez, Adonais | ONE W 400P - 630P | 3 | 13 | 39 | 14.33 | 17.67 | 34.33 |
| THS Room B 210 | |||||||||
| CART 293 L 802 | T: Fancy Cake Decorating II | *Thomas, Maxine | ONE S 100P - 600P | 3 | 12 | 36 | 6.00 | 11.67 | 18.00 |
| 2nd 8 Week Course | |||||||||
| THS Room B 210 | |||||||||
| CART 293 L 804 | T: Adv Basics of Pastry Arts | ONE S 800A - 100P | 3 | 2 | 6 | 3.67 | 13.33 | 11.00 | |
| 2nd 8 Week Course | |||||||||
| CART 293 L 805 | T: Baking | *Apodaca, Benjamin | ONE MTWRF 800A - 300P | 3 | 4 | 12 | 1.33 | 8.33 | 4.00 |
| THS Dual Credit | |||||||||
| CART 293 L 806 | T: Culinary Arts | *Apodaca, Benjamin | ONE MTWRF 800A - 300P | 3 | 8 | 24 | 2.67 | 8.33 | 8.00 |
| THS Dual Credit | |||||||||
| CART 293 L 807 | T: Culinary Arts | *Spears, Mary | ONE MTWRF 800A - 300P | 3 | 6 | 18 | 2.00 | 8.33 | 6.00 |
| THS Dual Credit | |||||||||
| 77 | 217 | 60.00 | 121.33 | 166.67 | |||||