HOSP
HOSP Coursesacross California CCs
76 sections · 57courses · 7 colleges · Fall 2026
49 In-Person20 Online7 Hybrid
HOSP Availability Snapshot
How hosp sections are being offered across 7 colleges in California this term (76 sections total).
When sections meet
- Morning (before noon)23
- Afternoon (noon–5 PM)20
- Evening (5 PM and after)15
- Asynchronous / TBA18
Start dates & instructors
Sections begin on 14 distinct dates, 27 late-start.
Taught by 23 distinct instructors across the state.
All HOSP courses
| Course | Title | Credits | Sections | Colleges | Availability |
|---|---|---|---|---|---|
| HOSP 100 | Intro to Hospitality | 3 | 2 | 1 | 2 In-Person |
| HOSP 101 | Introduction to the Hospitality Industry | 3 | 3 | 2 | 2 Online1 Hybrid |
| HOSP 102 | Introduction to Hotel Operations | 3 | 2 | 2 | 1 Online1 Hybrid |
| HOSP 110 | Sanitation and Safety | 3 | 2 | 1 | 1 In-Person1 Online |
| HOSP 111 | Food and Beverage Management | 3 | 1 | 1 | 1 Hybrid |
| HOSP 115 | Strategic Leadership | 3 | 1 | 1 | 1 Hybrid |
| HOSP 120 | Hospitality Cost Control | 3 | 1 | 1 | 1 Online |
| HOSP 121 | Sales and Marketing | 3 | 1 | 1 | 1 Hybrid |
| HOSP 129 | Catering and Events Management | 3 | 1 | 1 | 1 In-Person |
| HOSP 130 | Intro to Food & Beverage Mgmt | 3 | 2 | 2 | 1 Online1 Hybrid |
| HOSP 185 | Facilities Management | 2 | 1 | 1 | 1 Hybrid |
| HOSP 190 | Hospitality Capstone | 2 | 1 | 1 | 1 Online |
| HOSP 200 | Intro to Hospitality | 3 | 2 | 1 | 1 In-Person1 Online |
| HOSP 201 | Hospitality Law | 3 | 1 | 1 | 1 Online |
| HOSP 21 | Urban Agriculture Culinary Arts | 1.5 | 1 | 1 | 1 In-Person |
| HOSP 22 | Farm to Table Sustainable Cooking | 1.5 | 1 | 1 | 1 In-Person |
| HOSP 23 | Culinary Foundations I | 3 | 4 | 1 | 4 In-Person |
| HOSP 250 | Introduction to Hotel Mgmt | 3 | 1 | 1 | 1 Online |
| HOSP 255 | Catering Principles | 3 | 1 | 1 | 1 Online |
| HOSP 27 | Cottage Food Business | 1 | 1 | 1 | 1 Online |
| HOSP 41 | Wine Appreciation and Analysis | 1.5 | 1 | 1 | 1 In-Person |
| HOSP 421 | Urban Agriculture Culinary Arts | 0 | 1 | 1 | 1 In-Person |
| HOSP 422 | Farm-to-Table Sustainable Cooking | 0 | 1 | 1 | 1 In-Person |
| HOSP 423 | Culinary Foundations I | 0 | 3 | 1 | 3 In-Person |
| HOSP 427 | Cottage Food Business | 0 | 1 | 1 | 1 Online |
| HOSP 43 | Origins of Wine | 1.5 | 1 | 1 | 1 In-Person |
| HOSP 441 | Wine Appreciation and Analysis | 0 | 1 | 1 | 1 In-Person |
| HOSP 443 | Origins of Wine | 0 | 1 | 1 | 1 In-Person |
| HOSP 458 | Sanitation, Safety, Equipment | 0 | 1 | 1 | 1 In-Person |
| HOSP 463 | Transformative Leadership | 0 | 1 | 1 | 1 In-Person |
| HOSP 477 | Bakeshop: Yeasted and Non-Yeasted Breads | 0 | 1 | 1 | 1 In-Person |
| HOSP 478 | Bakeshop: Basic Baking Techniques | 0 | 1 | 1 | 1 In-Person |
| HOSP 481 | Bakeshop: Pies and Tarts | 0 | 1 | 1 | 1 In-Person |
| HOSP 482 | Bakeshop: Cakes, Tortes and Decorating Techniques | 0 | 1 | 1 | 1 In-Person |
| HOSP 483 | Bakeshop: French Pastries and Restaurant-Style Desserts | 0 | 1 | 1 | 1 In-Person |
| HOSP 484 | Chocolate I: Introduction to Chocolate | 0 | 1 | 1 | 1 In-Person |
| HOSP 488 | Chocolate II: Chocolates and Confections | 0 | 1 | 1 | 1 In-Person |
| HOSP 51 | Introduction to the Hospitality Industry | 3 | 1 | 1 | 1 Online |
| HOSP 53 | Introduction to Food and Beverage Management | 3 | 2 | 2 | 1 In-Person1 Online |
| HOSP 58 | Sanitation, Safety, Equipment | 3 | 2 | 2 | 1 In-Person1 Online |
| HOSP 61 | Professional Meeting Planning | 1.5 | 1 | 1 | 1 Online |
| HOSP 63 | Transformative Leadership | 1.5 | 1 | 1 | 1 In-Person |
| HOSP 700 | Intro to Hospitality | 0 | 2 | 1 | 1 In-Person1 Online |
| HOSP 750 | Intro to Hotel Management | 0 | 1 | 1 | 1 Online |
| HOSP 77 | Bakeshop: Yeasted and Non-Yeasted Breads | 1 | 1 | 1 | 1 In-Person |
| HOSP 78 | Bakeshop: Basic Baking Techniques | 1 | 1 | 1 | 1 In-Person |
| HOSP 80 | Introduction to Hospitality | 3 | 1 | 1 | 1 Online |
| HOSP 81 | Bakeshop: Pies and Tarts | 1 | 1 | 1 | 1 In-Person |
| HOSP 82 | Bakeshop: Cakes, Tortes and Decorating Techniques | 1 | 2 | 1 | 2 In-Person |
| HOSP 83 | Bakeshop: French Pastries and Restaurant-Style Desserts | 1 | 2 | 1 | 2 In-Person |
| HOSP 84 | Chocolate I: Introduction to Chocolate | 0.5 | 1 | 1 | 1 In-Person |
| HOSP 88 | Chocolate II: Chocolates and Confections | 0.5 | 1 | 1 | 1 In-Person |
| HOSP B10 | Introduction to Hospitality Management | 3 | 2 | 1 | 2 In-Person |
| HOSP B20 | Hospitality Cost Control | 3 | 2 | 1 | 2 In-Person |
| HOSP B40 | Introduction to Hotel Management | 3 | 1 | 1 | 1 In-Person |
| HOSP P100 | Hospitality Management | 3 | 1 | 1 | 1 In-Person |
| HOSP P110 | Sanitation and Safety | 3 | 1 | 1 | 1 In-Person |
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