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2015-2017 Catalog > Courses > RTM - Rest Hotel Mgt & Culinary Arts > 200

2015-2017 Catalog

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200

  • 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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