| Subject | Course # | Section | Program | Course Title | Delivery Method | Day | Time | Starts | Ends | Room | Credit Hours | Instructor |
| HRI | 106 | 11/11L | Culinary Arts | Principles of Culinary Arts | traditional/in-person, | M | 8:00 AM – 12:30 PM | 8/24/20 | 12/17/20 | CMEC-094 | 3 | J. Zeisler |
| HRI | 106 | N1/N1L | Culinary Arts | Principles of Culinary Arts | traditional/in-person, | T | 6:00 PM – 10:30 PM | 8/24/20 | 12/17/20 | CMEC-094 | 3 | J. Zeisler |
| HRI | 119 | 11 | Culinary Arts | Applied Nutrition-Food Service | traditional/in-person, | W | 1:00 PM – 2:50 PM | 8/24/20 | 12/17/20 | CMEC-094 | 2 | T. Polfelt |
| HRI | 119 | N1 | Culinary Arts | Applied Nutrition-Food Service | traditional/in-person, | T | 6:00 PM – 7:40 PM | 8/24/20 | 12/17/20 | CMEC-095 | 2 | T. Polfelt |
| HRI | 122 | 11L | Culinary Arts | Applied Nutrition-Food Service Lab | traditional/in-person, | W | 3:00 PM – 5:40 PM | 8/24/20 | 12/17/20 | CMEC-094 | 1 | T. Polfelt |
| HRI | 122 | N1L | Culinary Arts | Applied Nutrition-Food Service Lab | traditional/in-person, | T | 7:45 PM – 10:30 PM | 8/24/20 | 12/17/20 | CMEC-095 | 1 | T. Polfelt |
| HRI | 128 | 11/11L | Culinary Arts | Principles of Baking | traditional/in-person, | W/TH | 8:00 AM -12:30 PM | 8/24/20 | 10/17/20 | CMEC-096 | 3 | J. Schopp |
| HRI | 154 | V1 | Culinary Arts | Principles of Hospitality Management | online-asynchronous | online | online | 8/24/20 | 10/17/20 | online | 3 | J. Zeisler |
| HRI | 158 | V11 | Culinary Arts | Sanitation and Safety | online-synchronous | TH | 1:00 PM – 3:45 PM | 8/24/20 | 10/17/20 | online | 3 | J. Zeisler |
| HRI | 215 | V1 | Culinary Arts | Food Purchasing | online-asynchronous | online | online | 8/24/20 | 10/17/20 | online | 3 | T. Polfelt |
| HRI | 219 | 11/11L | Culinary Arts | Stock, Soup and Sauce Prep | traditional/in-person, | T/W | 8:00 AM – 12:30 PM | 8/24/20 | 10/17/20 | CMEC-094 | 3 | J. Zeisler |
| HRI | 219 | N1/N1L | Culinary Arts | Stock, Soup and Sauce Prep | traditional/in-person, | W/TH | 6:00 PM – 10:30 PM | 8/24/20 | 10/17/20 | CMEC-094 | 3 | J. Zeisler |
| HRI | 220 | 11/11L | Culinary Arts | Meat, Seafood and Poultry Prep | traditional/in-person, | TH | 8:00 AM – 12:30 PM | 8/24/20 | 10/17/20 | CMEC-095 | 3 | T. Polfelt |
| HRI | 251 | V1 | Culinary Arts | Food and Beverage Cost Control I | online-asynchronous | online | online | 8/24/20 | 10/17/20 | online | 3 | G. Moran |
| HRI | 280 | 11/11L | Culinary Arts | Advanced Baking and Pastry | traditional/in-person, | W/TH | 8:00 AM – 12:30 PM | 10/19/20 | 12/17/20 | CMEC-096 | 3 | J. Schopp |
| HRI | 280 | 12/12L | Culinary Arts | Advanced Baking and Pastry | traditional/in-person, | W/TH | 1:00 PM – 5:30 PM | 10/19/20 | 12/17/20 | CMEC-096 | 3 | J. Schopp |
| HRI | 281 | 11/11L | Culinary Arts | Artisan Breads | traditional/in-person, | T | 8:00 AM – 5:00 PM | 8/24/20 | 10/17/20 | CMEC-111 | 3 | J. Schopp |
| SDV | 101 | V20T | Culinary Arts | Orientation to Culinary Arts | online-synchronous | T | 4:00 PM – 5:40 PM | 8/24/20 | 12/17/20 | online | 2 | T. Polfelt |