| 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,T | 8:00AM-12:30PM | 10/24/24 | 12/20/24 | 94 | 3 | J. Zeisler |
| HRI | 106 | 12/12L | Culinary Arts | Principles of Culinary Arts | traditional/in-person | M, T | 1:00PM-5:30PM | 10/24/24 | 12/20/24 | 94 | 3 | J. Zeisler |
| HRI | 106 | 13/13L | Culinary Arts | Principles of Culinary Arts | traditional/in-person | W, TH | 1:00PM-5:30PM | 10/24/24 | 12/20/24 | 94 | 3 | J. Zeisler |
| HRI | 119 | 11 | Culinary Arts | Applied Nutrition-Food Service | traditional/in-person | W, TH | 1:00PM-2:50PM | 8/26/24 | 10/14/24 | 94 | 2 | C. King |
| HRI | 119 | 12 | Culinary Arts | Applied Nutrition-Food Service | traditional/in-person | W, TH | 1:00PM-2:50PM | 10/24/24 | 12/20/24 | 94 | 2 | C. King |
| HRI | 122 | 11L | Culinary Arts | Applied Nutrition Food Service Lab | traditional/in-person | W, TH | 3:00PM-5:45PM | 8/26/24 | 10/14/24 | 94 | 1 | C. King |
| HRI | 122 | 12L | Culinary Arts | Applied Nutrition Food Service Lab | traditional/in-person | W, TH | 3:00PM-5:45PM | 10/24/24 | 12/20/24 | 94 | 1 | C. King |
| HRI | 128 | 11/11L | Culinary Arts | Principles of Baking | traditional/in-person | W, TH | 8:00AM-12:30PM | 8/26/24 | 10/14/24 | 96 | 3 | J. Schopp |
| HRI | 128 | 12/12L | Culinary Arts | Principles of Baking | traditional/in-person | W, TH | 1:00PM-5:30PM | 8/26/24 | 10/14/24 | 96 | 3 | T. Polfelt |
| HRI | 154 | V1 | Culinary Arts | Principles of Hospitality Management | online asynchronous | online | online | 8/26/24 | 12/19/24 | online | 3 | B. Ballagh |
| HRI | 154 | V2 | Culinary Arts | Principles of Hospitality Management | online asynchronous | online | online | 8/26/24 | 12/19/24 | online | 3 | B. Ballagh |
| HRI | 158 | 11 | Culinary Arts | Sanitation and Safety | traditional/in-person | M, T | 8:00AM-10:45AM | 8/26/24 | 10/14/24 | 106 | 3 | J. Zeisler |
| HRI | 158 | 12 | Culinary Arts | Sanitation and Safety | traditional/in-person | W, TH | 1:00PM-3:45PM | 8/26/24 | 10/14/24 | 106 | 3 | R. Wright |
| HRI | 215 | HY1 | Culinary Arts | Food Purchasing | hybrid | M | 1:00PM-2:15PM | 8/26/24 | 10/14/24 | 106 | 3 | T. Polfelt |
| HRI | 219 | 11/11L | Culinary Arts | Stock, Soup and Sauce Prep | traditional/in-person | W, TH | 8:00AM-12:30PM | 8/26/24 | 10/14/24 | 94 | 3 | J. Zeisler |
| HRI | 219 | 12/12L | Culinary Arts | Stock, Soup and Sauce Prep | traditional/in-person | T, TH | 8:00AM-12:30PM | 10/24/24 | 12/20/24 | 94 | 3 | J. Zeisler |
| HRI | 220 | 11/11L | Culinary Arts | Meat, Seafood and Poultry Prep | traditional/in-person | M, T | 8:00AM-12:30PM | 8/26/24 | 10/14/24 | 95 | 3 | T. Polfelt |
| HRI | 251 | HY1 | Culinary Arts | Food and Beverage Cost Control I | hybrid | M | 1:00PM-2:15PM | 10/24/24 | 12/20/24 | 106 | 3 | T. Polfelt |
| HRI | 280 | 11/11L | Culinary Arts | Advanced Baking and Pastry | traditional/in-person | W, TH | 8:00AM-12:30PM | 10/24/24 | 12/20/24 | 96 | 3 | J. Schopp |
| HRI | 280 | 12/12L | Culinary Arts | Advanced Baking and Pastry | traditional/in-person | W, TH | 1:00PM-5:30PM | 10/24/24 | 12/20/24 | 96 | 3 | J. Schopp |
| HRI | 281 | 11/11L | Culinary Arts | Artisan Breads | traditional/in-person | T | 8:00AM-5:00PM | 8/26/24 | 10/14/24 | 96/111 | 3 | J. Schopp |
| HRI | 285 | 11/11L | Culinary Arts | Chocolate and Sugar Arts | traditional/in-person | T | 8:00AM-5:00PM | 10/24/24 | 12/20/24 | 96 | 3 | J. Schopp |
| SDV | 101 | Y20T | Culinary Arts | Orientation to Culinary Arts | hybrid | T | 2:00PM-3:40PM | 10/24/24 | 12/20/24 | 106 | 2 | T. Polfelt |