2017-2018 Catalog > Courses > RTM—Restaurant/Hotel Management & Culinary Arts

RTM—Restaurant/Hotel Management & 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