Course Descriptions
| CHEF-1191 | - | ST in Culinary Arts/Chef Training |
| CHEF-1205 | - | Sanitation and Safety |
| CHEF-1264 | - | Practicum Culinary Arts/Chef Training |
| CHEF-1291 | - | St in Culinary Arts/chef Training |
| CHEF-1301 | - | Basic Food Preparation |
| CHEF-1302 | - | Principles of Healthy Cuisine |
| CHEF-1310 | - | Garde Manger |
| CHEF-1341 | - | American Regional Cuisine |
| CHEF-1345 | - | International Cuisine |
| CHEF-2301 | - | Intermediate Food Preparation |
| HAMG-1191 | - | Selected Topics/Hospitality, Adm, & Mgt |
| HAMG-1213 | - | Front Office Procedures |
| HAMG-1291 | - | Special Topics/Hospitality, Adm, & Mgt |
| HAMG-1321 | - | Introduction to Hospitality Industry |
| HAMG-1324 | - | Hospitality Human Resources Management |
| HAMG-1340 | - | Hospitality Legal Issues |
| HAMG-1391 | - | Specila Topics/Hospitality Adm Mgt |
| HAMG-2167 | - | Practicum-Hospitality Admin/Mgt General |
| HAMG-2301 | - | Principles of Food & Beverage Operations |
| HAMG-2302 | - | Hospitality Security/Loss Prevention |
| HAMG-2305 | - | Hospitality Management and Leadership |
| HAMG-2307 | - | Hospitality Marketing and Sales |
| HAMG-2330 | - | Convention & Group Management & Services |
| RSTO-1304 | - | Dining Room Service |
| RSTO-1306 | - | Facilities Layout and Design |
| RSTO-1325 | - | Purchasing for Hospitality Operations |
| TRVM-1201 | - | Customer Sales and Service |
| TRVM-1327 | - | Special Events Design |