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This is about what the plan was for the roasts performed in my latest class, though anything off R series has a bit more flexibility. The goal is to show both a light to dark progression as well as the impact of some of the different decisions you can make about how to get to the end point. R3 is technically performed at 2 different stations. The non-specification of time prior to yellow is intentional because different machines drive differently in that range and it's chemically uninteresting.
All of these are potentially delicious, but the idea is to first understand that you (if you roast coffee) can do this sort of exploratory tasting exercise with any coffee, but also to dissect how different kinds of changes to different parts of the roasting plan impact different aspects of the flavor you get in the cup.