Class Schedule

Monday Tuesday Wednesday Thursday Friday
9:05am-11:55am Applied Techniques in Culinary Arts 9:25am-10:40am Hospitality Cost Controls 8:30 am-2:30 pm Foodservice Operations 9:05am-11:55am Catering& Events Management 10:00am-1:00pm ST: The Science of Pasta
9:25am-10:40am Hospitality Finance & Revenue Mgmt 9:25am-12:05pm Cultural Food & Cuisine 9:25am-10:40am Hospitality Finance & Revenue Mgmt 9:25am-10:40am Hospitality Cost Controls 10:40am-12:05pm ST:Hazell Cafe/Jeffery's
10:40am-12:05pm ST:Hazell Cafe/Jeffery's Mgmt 10:50am-12:05pm Res Ops & Prop Mgt-Capstone II 12:15pm-1:30pm Intro to Hospitality & Tourism 10:50am-12:05pm Res Ops & Prop Mgt-Capstone II 10:50am-12:05pm Fieldwork II
10:50am-12:05pm Fieldwork II 12:15pm-1:30pm Gaming & Casino Management 3:05pm-5:45pm Vodka: A Global History 12:15pm-1:30pm Gaming & Casino Management
12:05pm-2:55pm Pastry Making Techniques 1:40pm-2:55pm Destination Marketing & Sales 6:00pm-8:40pm Wine Appreciation 1:40pm-2:55pm Destination Marketing & Sales
12:15pm-1:30pm Intro to Hospitality & Tourism 3:05pm-5:55pm Mixology 6:00pm-8:40pm Cultural Food & Cuisine 3:05pm-5:55pm Mixology
12:15pm-1:30pm Foodservice Management 6:00pm-8:40pm History of Beer 6:00pm-8:40pm Hospitality Info Tech Mgmt 3:05pm-5:55pm Rum: The Colonies to Bacardi
3:05pm-5:55pm Pastry Making Techniques 6:00pm-8:40pm History of Beer
6:00pm-8:40pm Wine Appreciation 6:00pm-8:40pm Cultural Food & Cuisine
6:00pm-8:40pm Legal Aspects Hospitality & Tourism

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