HRI 106-107 - Principles of Culinary Arts I-II
HRI 120 - Principles of Food Preparation
HRI 126 - The Art of Garnishing
HRI 128 - Principles of Baking
HRI 138 - Commercial Food Production Management
HRI 145 - Garde Manger
HRI 150 - Introduction To Hospitality Ownership
HRI 158 - Sanitation and Safety
HRI 165 - Hotel Housekeeping and Engineering Management
HRI 215 - Food Purchasing
HRI 225 - Menu Planning and Dining Room Service
HRI 235 - Marketing of Hospitality Services
HRI 245 - Labor Cost Control
HRI 251-252 - Food and Beverage Cost Control I-II
HRI 255 - Human Resources Management and Training for Hospitality and Tourism
HRI 256 - Principles and Applications of Catering
HRI 265 - Hotel Front Office Operations
HRI 275 - Hospitality Law
HRI 297 - Cooperative Education