This program follows a structured schedule, Monday – Friday from 8 AM to 3 PM.

 

 

First SemesterHours   
CHEF 1305
Sanitation and Safety
3   
RSTO 1313
Hospitality Supervision
3   
RSTO 1325
Purchasing for Hospitality Operations
3   
CHEF 1401
Basic Food Preparation
4   
HAMG 1221
Introduction to Hospitality Industry
2   
Total Hours15