HOSP
HOSP Coursesacross Ivy Tech
153 sections · 40courses · 1 college · Fall 2026 · Updated today
109 In-Person28 Online16 Hybrid
HOSP Availability Snapshot
How hosp sections are being offered across 1 college in Indiana this term (153 sections total).
When sections meet
- Morning (before noon)57
- Afternoon (noon–5 PM)35
- Evening (5 PM and after)34
- Asynchronous / TBA27
Start dates & instructors
Sections begin on 9 distinct dates, 59 late-start.
Taught by 25 distinct instructors across the state.
All HOSP courses
| Course | Title | Credits | Sections | Colleges | Availability |
|---|---|---|---|---|---|
| HOSP 101 | Sanitation and Safety | 2 | 12 | 1 | 4 In-Person2 Online6 Hybrid |
| HOSP 102 | Basic Food Theory and Skills | 3 | 8 | 1 | 8 In-Person |
| HOSP 103 | Soups, Stocks, and Sauces | 3 | 5 | 1 | 5 In-Person |
| HOSP 104 | Nutrition for Culinary Arts | 3 | 8 | 1 | 3 In-Person2 Online3 Hybrid |
| HOSP 105 | Introduction to Baking | 3 | 9 | 1 | 9 In-Person |
| HOSP 106 | Pantry and Breakfast | 3 | 7 | 1 | 7 In-Person |
| HOSP 108 | Human Relations Management | 2 | 9 | 1 | 3 In-Person2 Online4 Hybrid |
| HOSP 111 | Yeast Breads | 3 | 3 | 1 | 3 In-Person |
| HOSP 113 | Baking Science | 3 | 4 | 1 | 4 In-Person |
| HOSP 114 | Introduction to Hospitality | 3 | 1 | 1 | 1 Online |
| HOSP 115 | Diet Therapy | 3 | 1 | 1 | 1 Online |
| HOSP 116 | Dietary Management/Supervision | 3 | 1 | 1 | 1 Online |
| HOSP 117 | Dietary Management/Cost Controls | 3 | 1 | 1 | 1 Online |
| HOSP 118 | Resident Clinical Assessment and Documentation | 3 | 1 | 1 | 1 Online |
| HOSP 127 | Hotel and Restaurant Accounting | 3 | 1 | 1 | 1 Online |
| HOSP 151 | Introduction to Wine Service | 3 | 2 | 1 | 1 In-Person1 Online |
| HOSP 152 | Introduction to Beer Service | 3 | 1 | 1 | 1 Online |
| HOSP 171 | Introduction to Convention/Meeting Management | 3 | 1 | 1 | 1 Online |
| HOSP 173 | Special Event Management | 3 | 1 | 1 | 1 Online |
| HOSP 200 | Meat and Seafood Fabrication | 3 | 4 | 1 | 4 In-Person |
| HOSP 201 | Hospitality Purchasing and Cost Control | 3 | 5 | 1 | 3 In-Person1 Online1 Hybrid |
| HOSP 203 | Menu, Design and Layout | 3 | 4 | 1 | 2 In-Person1 Online1 Hybrid |
| HOSP 207 | Customer Service | 3 | 6 | 1 | 6 In-Person |
| HOSP 208 | Cakes Icings and Fillings | 3 | 7 | 1 | 7 In-Person |
| HOSP 209 | Advanced Decorating and Candies | 3 | 6 | 1 | 6 In-Person |
| HOSP 210 | Classical Cuisines | 3 | 6 | 1 | 6 In-Person |
| HOSP 211 | Specialized Cuisine | 3 | 3 | 1 | 3 In-Person |
| HOSP 212 | Garde Manger | 3 | 7 | 1 | 7 In-Person |
| HOSP 213 | Classical Pastries and Chocolates | 3 | 7 | 1 | 7 In-Person |
| HOSP 217 | Housekeeping | 3 | 1 | 1 | 1 Online |
| HOSP 221 | Catering Administration | 3 | 1 | 1 | 1 In-Person |
| HOSP 227 | Hospitality Facilities Management and Design | 3 | 1 | 1 | 1 Online |
| HOSP 228 | Managing Technology in the Hospitality Industry | 3 | 1 | 1 | 1 Online |
| HOSP 230 | Wedding Cake Production | 3 | 2 | 1 | 2 In-Person |
| HOSP 232 | Plated Desserts | 3 | 3 | 1 | 3 In-Person |
| HOSP 251 | Spirits and Bar Management | 3 | 1 | 1 | 1 In-Person |
| HOSP 270 | Bakery Merchandising | 3 | 2 | 1 | 2 In-Person |
| HOSP 272 | The Tourism System | 3 | 1 | 1 | 1 Online |
| HOSP 278 | Dietary Management Internship | 2 | 1 | 1 | 1 Online |
| HOSP 280 | Co-op/Internship | 1 | 8 | 1 | 2 In-Person5 Online1 Hybrid |
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