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Contents
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ADC - Addiction Studies
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ART - Art
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CRJ - Criminal Justice
CSC - Computer Science Transfer
EAS - Earth Science
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FIS - Fire Science Technology
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GER - German
GIS - Geographic Information Systems
GRN - Gerontology
HAC - Heating and Air Conditioning
HDV - Human Development
HIS - History
HSC - Health Science Careers
HUM - Humanities
IEL - Intensive English Language
IMM - Mechanical & Fluid Power Maint
IMS - Information Management Systems
IST - Integrated Systems Technology
JRN - Journalism
LAN - Local Area Networks
LIT - Literature
LSC - Travel Mgmt Meeting Planning
MAS - Therapeutic Massage
MDT - Mechanical Design and Drafting
MIS - Management Information Systems
MOA - Medical Assistant
MRT - Health Information Technology
MTH - Mathematics
MUS - Music
NAT - Natural Science
NUR - Nursing
OSA - Office Systems & Applications
PEH - Physical Education & Health
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PSC - Political Science
PSG - Sleep Technology
PSR - Psychiatric Rehabilitation
PSY - Psychology
RAD - Radiologic Technology
RDG - Reading
REC - Recreation Management
RES - Respiratory Therapy Technology
RTM - Rest Hotel Mgt & Culinary Arts
100
200
SLP - Security Services
SOC - Sociology
SPA - Spanish
SSC - Social Science
SWK - Social Work
TDL - Supply Chain Management
THE - Theater
THR - Recreation Therapy
WLD - Welding
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RTM - Rest Hotel Mgt & Culinary Arts
RTM-100
Food Service Sanitation
RTM-101
Intro to Hospitality Industry
RTM-102
Quantity Food Production I
RTM-103
Basic Food Theory
RTM-108
Culinary Calculations
RTM-202
Quantity Food Production II
RTM-203
Garde Manger
RTM-204
Quantity Food Production III
RTM-205
Beverage Management
RTM-206
Menu Writing and Marketing
RTM-207
Food, Beverage, and Equipment Purchasing
RTM-208
Design & Maint. of Food Service Fac.
RTM-209
Baking/Pastry I
RTM-210
Nutrition for Food Service Managers
RTM-211
Baking/Pastry II
RTM-212
Basic Cake Decorating
RTM-213
Artisan Breads
RTM-214
Chocolate & Confectionary Artistry
RTM-215
Restaurant and Buffet Desserts
RTM-216
Advanced Cake Decorating
RTM-217
Special Topics in Culinary Arts
RTM-218
Baking Science & Recipe Development
RTM-220
Concepts of Hospitality Cost Control
RTM-222
Supervisory Housekeeping
RTM-223
Convention Management and Service
RTM-225
Banquet & Specialty Services
RTM-226
Front-of-the-House Management
RTM-227
Front Office Procedures
RTM-230
Hospitality Seminar
RTM-231
Hospitality Supervision
RTM-233
Hospitality Internship
RTM-240
Purchasing and Cost Control
RTM-245
Quantity Food Production IV
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