| CRN | Course-Sec | CourseTitle | Cr | Days | Times | Bldg | Room | Instructor | Tot | Reg | Vac | Fee | |
| 10171 | HOT111-01 | Food Preparation I | 3 | M | 08:00-11:50am | ELS | 323 | Alicandro,T | 18 | 16 | 2 | 125 |
| 10266 | HOT111-51 | Food Preparation I | 3 | Tu | 06:00-09:50pm | ELS | 324 | Cerone,P | 18 | 16 | 2 | 125 |
| 10452 | HOT111-52 | Food Preparation I | 3 | S | 08:00-11:50am | ELS | 245 | Ragucci,R | 18 | 12 | 6 | 125 |
| 10001 | HOT112-01 | Food Prep II | 3 | M | 08:00-11:50am | ELS | 425 | Payne,R | 18 | 18 | 0 | 125 |
| 10002 | HOT112-02 | Food Prep II | 3 | Tu | 08:00-11:50am | ELS | 425 | Payne,R | 18 | 16 | 2 | 125 |
| 10393 | HOT112-03 | Food Prep II | 3 | Th | 08:00-11:50am | ELS | 418 | Stamets,M | 18 | 14 | 4 | 125 |
| 10005 | HOT112-04 | Food Prep II | 3 | Th | 08:00-11:50am | ELS | 425 | Payne,R | 18 | 14 | 4 | 125 |
| 10004 | HOT112-05 | Food Prep II | 3 | F | 08:00-11:50am | ELS | 419 | Payne,R | 18 | 7 | 11 | 125 |
| 10006 | HOT112-51 | Food Prep II | 3 | Th | 06:00-09:50pm | ELS | 232 | Ragucci,R | 18 | 19 | -1 | 125 |
| 10207 | HOT117-01 | Food & Beverage Control | 3 | MW | 01:00-02:15pm | STK | 306 | Larkin,J | 35 | 33 | 2 | |
| 10222 | HOT117-02 | Food & Beverage Control | 3 | TuTh | 01:30-02:45pm | STK | 304 | O'Connell,J | 35 | 34 | 1 | |
| 10007 | HOT117-03 | Food & Beverage Control | 3 | F | 08:30-11:15am | ELS | 136 | O'Connell,J | 35 | 26 | 9 | |
| 10008 | HOT117-51 | Food & Beverage Control | 3 | Th | 06:00-08:45pm | ELS | 334 | Larkin,J | 35 | 25 | 10 | |
| 11700 | HOT117-90 | Food & Beverage Control | 3 | | | | | Otis,K | 2 | 2 | 0 | |
| 10009 | HOT119-01 | Elements of Baking | 3 | F | 08:00-11:50am | ELS | 411 | Krebs,P | 18 | 15 | 3 | 125 |
| 10011 | HOT119-51 | Elements of Baking | 3 | W | 06:00-09:50pm | ELS | 245 | Sagatis,D | 18 | 16 | 2 | 125 |
| 10187 | HOT125-01 | Cakes/Decorating | 3 | Tu | 08:00-11:50am | ELS | 418 | Hatalsky,S | 15 | 13 | 2 | 125 |
| 10350 | HOT125-02 | Cakes/Decorating | 3 | F | 08:00-11:50am | ELS | 418 | Hatalsky,S | 15 | 10 | 5 | 125 |
| 11203 | HOT126-71 | Disney Human Resource Mgmt | 3 | | | ONLINE | | Payne,R | 10 | 3 | 7 | 42 |
| 10388 | HOT131-01 | Math for Food Service Records | 3 | TuTh | 11:00-12:15pm | STK | 202 | Otis,K | 28 | 25 | 3 | |
| 10631 | HOT131-02 | Math for Food Service Records | 3 | F | 08:30-11:15am | ELS | 132 | Otis,K | 28 | 19 | 9 | |
| 11032 | HOT135-71 | Sanitation Tech for Food Serv | 1 | | | ONLINE | | O'Connell,J | 28 | 28 | 0 | 14 |
| | The above course begins on 03/19/18 and ends on 05/11/18 |
| 11030 | HOT135-72 | Sanitation Tech for Food Serv | 1 | | | ONLINE | | Burns,F | 28 | 19 | 9 | 14 |
| | The above course begins on 03/19/18 and ends on 05/11/18 |
| 11031 | HOT135-73 | Sanitation Tech for Food Serv | 1 | | | ONLINE | | O'Connell,J | 28 | 20 | 8 | 14 |
| | The above course begins on 03/19/18 and ends on 05/11/18 |
| 11202 | HOT214-71 | Disney Corp Business Comm | 3 | | | ONLINE | | Payne,R | 10 | 3 | 7 | 42 |
| 10012 | HOT218-01 | Hum Resour Mgt/HFI | 3 | MF | 01:00-02:15pm | ELS | 425 | O'Connell,I | 25 | 22 | 3 | |
| 10394 | HOT218-02 | Hum Resour Mgt/HFI | 3 | MW | 02:30-03:45pm | STK | 208 | O'Connell,I | 35 | 33 | 2 | |
| 10014 | HOT218-03 | Hum Resour Mgt/HFI | 3 | TuTh | 09:30-10:45am | STK | 204 | O'Connell,I | 35 | 29 | 6 | |
| 10013 | HOT218-04 | Hum Resour Mgt/HFI | 3 | TuTh | 01:30-02:45pm | STK | 204 | O'Connell,I | 35 | 18 | 17 | |
| 10192 | HOT218-51 | Hum Resour Mgt/HFI | 3 | M | 06:00-08:45pm | STK | 304 | O'Connell,I | 35 | 29 | 6 | |
| 10015 | HOT220-01 | Wines of the World | 3 | Tu | 01:45-04:30pm | ELS | 100 | Williams,K | 28 | 22 | 6 | 125 |
| 10016 | HOT220-02 | Wines of the World | 3 | Th | 01:45-04:30pm | ELS | 100 | Williams,K | 28 | 15 | 13 | 125 |
| 10017 | HOT220-51 | Wines of the World | 3 | W | 06:00-08:45pm | ELS | 100 | Pendergast Novo,P | 28 | 21 | 7 | 125 |
| 11204 | HOT224-71 | Disney Marketing & You | 3 | | | ONLINE | | Payne,R | 10 | 0 | 10 | 42 |
| 10195 | HOT226-01 | Comrcial Baking II | 3 | W | 07:45-12:05pm | ELS | 411 | Krebs,P | 15 | 11 | 4 | 125 |
| 10267 | HOT226-51 | Comrcial Baking II | 3 | M | 05:30-09:50pm | ELS | 323 | Hatalsky,S | 15 | 11 | 4 | 125 |
| 10142 | HOT233-51 | Bas Prin Nutrition | 3 | Tu | 06:00-08:45pm | ELS | 234 | Ipsen,A | 35 | 17 | 18 | |
| 10260 | HOT233-71 | Bas Prin Nutrition | 3 | | | ONLINE | | Kane,K | 28 | 27 | 1 | 42 |
| 10019 | HOT238-01 | Dining Room Mgmt & Operation | 3 | Tu | 10:00-02:45pm | ELS | CDR | Larkin,J | 15 | 15 | 0 | 125 |
| 10020 | HOT238-02 | Dining Room Mgmt & Operation | 3 | Th | 10:00-02:45pm | ELS | CDR | Larkin,J | 15 | 15 | 0 | 125 |
| 10156 | HOT238-51 | Dining Room Mgmt & Operation | 3 | M | 05:00-09:45pm | ELS | CDR | Otis,K | 15 | 14 | 1 | 125 |
| 10022 | HOT238-52 | Dining Room Mgmt & Operation | 3 | W | 05:00-09:45pm | ELS | CDR | Payne,R | 15 | 12 | 3 | 125 |
| 11206 | HOT250-71 | Disney Co-Operative | 6 | | | ONLINE | | Payne,R | 10 | 3 | 7 | 42 |
| 10023 | HOT251-01 | Quantitative Foods | 3 | M | 02:00-06:20pm | ELS | 100 | Alicandro,T | 15 | 10 | 5 | 125 |
| | Times for the above course vary according to banquets. |
| 10024 | HOT251-02 | Quantitative Foods | 3 | Tu | 02:00-06:40pm | ELS | 425 | Alicandro,T | 15 | 15 | 0 | 125 |
| | Times for the above course vary according to banquets. |
| 10145 | HOT251-03 | Quantitative Foods | 3 | W | 08:30-01:50pm | ELS | 425 | Alicandro,T | 15 | 13 | 2 | 125 |
| | Times for the above course vary according to banquets. |
| 10025 | HOT251-04 | Quantitative Foods | 3 | Th | 02:00-06:20pm | ELS | 423 | Alicandro,T | 15 | 12 | 3 | 125 |
| | Times for the above course vary according to banquets. |
| 10026 | HOT251-51 | Quantitative Foods | 3 | Tu | 04:00-09:20pm | ELS | 239 | Brown,W | 15 | 15 | 0 | 125 |
| | | | | Tu | 04:00-09:20pm | ELS | 419 | | | | | |
| | Times for the above course vary according to banquets. |
| | Beginning on 3/6/2018 this course will meet in ELS-232. |
| 10027 | HOT253-01 | Banquet Mgt Operations | 3 | M | 03:00-07:30pm | ELS | 232 | Williams,K | 15 | 13 | 2 | 125 |
| | | | | M | 03:00-07:30pm | ELS | 419 | | | | | |
| | Times for the above course vary according to banquets. |
| | Beginning on 3/5/2018 this course will meet in ELS-232. |
| 10028 | HOT253-02 | Banquet Mgt Operations | 3 | Tu | 03:00-07:30pm | ELS | 423 | O'Connell,J | 15 | 16 | -1 | 125 |
| | Times for the above course vary according to banquets. |
| 10029 | HOT253-03 | Banquet Mgt Operations | 3 | W | 10:00-02:30pm | ELS | 423 | Otis,K | 15 | 15 | 0 | 125 |
| | Times for the above course vary according to banquets. |
| 10160 | HOT253-04 | Banquet Mgt Operations | 3 | Th | 03:00-07:30pm | ELS | 419 | O'Connell,J | 15 | 11 | 4 | 125 |
| | | | | Th | 03:00-07:30pm | ELS | 245 | | | | | |
| | Times for the above course vary according to banquets. |
| | Beginning on 3/1/2018 this course will meet in ELS-245. |
| 10143 | HOT253-51 | Banquet Mgt Operations | 3 | Tu | 04:30-09:00pm | ELS | 418 | Waldie,A | 15 | 7 | 8 | 125 |
| | | | | Tu | 04:30-09:00pm | ELS | 232 | | | | | |
| | Times for the above course vary according to banquets. |
| | Beginning on 3/6/2018 this course will meet in ELS-232. |
| 10030 | HOT256-01 | Ad Gar Mgr/Meat Cut | 3 | M | 12:30-04:50pm | ELS | 423 | Stamets,M | 15 | 14 | 1 | 125 |
| 10144 | HOT256-51 | Ad Gar Mgr/Meat Cut | 3 | Tu | 05:30-09:50pm | ELS | 323 | Stamets,M | 15 | 13 | 2 | 125 |
| 10162 | HOT258-01 | Class Cuisine II | 4 | Tu | 09:00-03:00pm | ELS | CUIS | Withey,C | 15 | 17 | -2 | 125 |
| | | | | Tu | 02:15-02:45pm | ELS | 238 | | | | | |
| 10163 | HOT258-02 | Class Cuisine II | 4 | Th | 09:00-03:00pm | ELS | CUIS | Doney Sheridan,M | 15 | 15 | 0 | 125 |
| | | | | Th | 02:15-02:45pm | ELS | 238 | | | | | |
| 10165 | HOT258-51 | Class Cuisine II | 4 | M | 04:00-09:50pm | ELS | CUIS | Niccoli,M | 15 | 12 | 3 | 125 |
| 10166 | HOT258-52 | Class Cuisine II | 4 | W | 04:00-09:50pm | ELS | CUIS | Brough,D | 15 | 15 | 0 | 125 |
| 10157 | HOT260-01 | Int Baking/Pastry | 3 | M | 12:30-04:50pm | ELS | 323 | Krebs,P | 15 | 9 | 6 | 125 |
| 10098 | HOT260-02 | Int Baking/Pastry | 3 | Tu | 07:45-12:05pm | ELS | 419 | Krebs,P | 15 | 11 | 4 | 125 |
| 10096 | HOT260-03 | Int Baking/Pastry | 3 | W | 12:30-04:50pm | ELS | 418 | Hatalsky,S | 15 | 15 | 0 | 125 |
| 10097 | HOT260-04 | Int Baking/Pastry | 3 | Th | 07:45-12:05pm | ELS | 419 | Hatalsky,S | 15 | 12 | 3 | 125 |
| 10099 | HOT260-51 | Int Baking/Pastry | 3 | Th | 05:30-09:50pm | ELS | 323 | Krebs,P | 15 | 13 | 2 | 125 |
| 10572 | HOT268-01 | Mod Cul Trends & Techniq | 3 | F | 08:00-12:20pm | ELS | 425 | Stamets,M | 15 | 17 | -2 | 125 |
| 10711 | HOT269-01 | Culinary Competition | 3 | W | 11:00-04:00pm | ELS | 419 | Stamets,M | 15 | 8 | 7 | 125 |
| 10100 | HOT276-01 | Mtgs Conv Management | 3 | TuTh | 11:00-12:15pm | STK | 304 | O'Connell,I | 35 | 30 | 5 | 25 |
| 10101 | HOT276-51 | Mtgs Conv Management | 3 | F | 09:00-12:00pm | STK | 204 | Williams,K | 35 | 14 | 21 | 25 |
| 10102 | HOT291-01 | Computers Hosp Ind | 3 | MW | 01:00-02:15pm | STK | 203 | Waldie,A | 25 | 18 | 7 | |