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

First Semester Hours
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 Hours 15