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2018-2019 Catalog > Courses > RTM—Restaurant/Hotel Management & Culinary Arts > 200

2018-2019 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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RTM—Restaurant/Hotel Management & Culinary Arts