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 |