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RSTO 1164
Practicum Food & Bev Restaurant
1 Credit Hours (1 class)
Practicum Food & Bev Restaurant
1 Credit Hours (1 class)
Course Description for RSTO 1164
RSTO 1164
(1 Credit Hours)
(1 Credit Hours)
Practicum (or Field Experience) - Food and Beverage Management
This is a WECM Course Number.
Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. (10 Ext.)
| Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
|---|---|---|---|---|---|---|---|
| RSTO-1164-51001 (1411163) Practicum Food Bev Restaurant Class Started | TBA PRAC M T W R F S U | Stark, Patrick / Vita (PDF) | ECC 1 | Aug 21, 2023 Dec 7, 2023 (16 weeks) Class Started | eCampus | Course Description Class Syllabus (PDF) Textbook Info IncludEd Info | |
RSTO 1304
Dining Room Service
3 Credit Hours (2 classes)
Dining Room Service
3 Credit Hours (2 classes)
Course Description for RSTO 1304
RSTO 1304
(3 Credit Hours)
(3 Credit Hours)
Dining Room Service
This is a WECM Course Number.
Prerequisite Required: CHEF 1301 with a "C" or better.
Course Description: Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel. Dining Room Service classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. Successful completion of Texas Food Handlers Certification by 4th class day. Licensing/Certification Agency: American Culinary Federation Educational Institute. (1 Lec., 7 Lab.)
| Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
|---|---|---|---|---|---|---|---|
| RSTO-1304-51001 (1407769) Dining Room Service Class Started | N119 LEC M 09:00 AM - 11:50 AM N119 LAB T 09:00 AM - 01:50 PM | Whaley, Amanda / Vita (PDF) | ECC 3 | Aug 21, 2023 Dec 7, 2023 (16 weeks) Class Started | Course Description Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This face-to-face lab class meets at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. Uniform required. | |||||||
| RSTO-1304-51000 (1407768) Dining Room Service Class Started | C165 LEC W 09:00 AM - 11:50 AM C165 LAB R 09:00 AM - 01:50 PM | ECC 3 | Aug 21, 2023 Dec 7, 2023 (16 weeks) Class Started | Course Description Class Syllabus (PDF) Textbook Info IncludEd Info | |||
RSTO 1313
Hospitality Supervision
3 Credit Hours (1 class)
Hospitality Supervision
3 Credit Hours (1 class)
Course Description for RSTO 1313
RSTO 1313
(3 Credit Hours)
(3 Credit Hours)
Hospitality Supervision
This is a WECM Course Number.
Course Description: Fundamentals of recruiting, selection, and training of food service and hospitality personnel. Topics include job descriptions, schedules, work improvement, motivation, and applicable personnel laws and regulations. Emphasis on leadership development. Licensing/Certification Agency: American Culinary Federation Educational Institute. (3 Lec.)
| Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
|---|---|---|---|---|---|---|---|
| RSTO-1313-51301 (1431615) Hospitality Supervision Add to Cart | INET INET M T W R F S U | Hyde, Sheila / Vita (PDF) | 3 | Oct 16, 2023 Dec 7, 2023 (8 weeks) Open Seats: 8 Capacity: 25 | eCampus Fall 8 Week 2 Internet Based | Course Description Find Class Availability Class Syllabus (PDF) Textbook Info IncludEd Info | |
RSTO 1325
Purchasing for Hospitality Operations
3 Credit Hours (1 class)
Purchasing for Hospitality Operations
3 Credit Hours (1 class)
Course Description for RSTO 1325
RSTO 1325
(3 Credit Hours)
(3 Credit Hours)
Purchasing for Hospitality Operations
This is a WECM Course Number.
Prerequisite Required: CHEF 1301 with a "C" or better.
Course Description: Study of purchasing and inventory management of foods and other supplies include development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management, and issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record keeping at each stage of the purchasing cycle. Licensing/Certification Agency: American Culinary Federation Educational Institute, Council on Hotel Restaurant and Institutional Education. (3 Lec.)
| Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
|---|---|---|---|---|---|---|---|
| RSTO-1325-51800 (1430798) Purchasing for Hosp Operations Class Started | C165 HYBRD R 02:30 PM - 04:30 PM | Tarver, Jeffery / Vita (PDF) | ECC 3 | Aug 21, 2023 Dec 7, 2023 (15 weeks) Class Started | eCampus | Course Description Class Syllabus (PDF) Textbook Info IncludEd Info | |
RSTO 1380
Cooperative Education - Restaurant, Culinary, and Catering Management/ Manager
3 Credit Hours (2 classes)
Cooperative Education - Restaurant, Culinary, and Catering Management/ Manager
3 Credit Hours (2 classes)
Course Description for RSTO 1380
RSTO 1380
(3 Credit Hours)
(3 Credit Hours)
Cooperative Education - Restaurant, Culinary and Catering Management/Manager
This is a WECM Course Number.
Prerequisite Required: CHEF 1301 and CHEF 1264, or RSTO 1164 or PSTR 2264 with a "C" or better.
Course Description: Career related activities encountered in the student's area of specialization are offered through an individualized agreement among the college, employer, and student. Under supervision of the college and the employer, the student combines classroom learning with work experience. Directly related to a technical discipline, specific learning objectives guide the student through the paid work experience. Includes a lecture component. (1 Lec., 20 Ext.)
| Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
|---|---|---|---|---|---|---|---|
| RSTO-1380-51700 (1407775) Coop Ed-Rest/Cul/Catr/Mgmt/Mgr Class Started | INET INET M T W R F S U TBA COOP M T W R F S U | ECC 3 | Aug 21, 2023 Dec 7, 2023 (16 weeks) Class Started | Internet Based | Course Description Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Student must be employed in a hands-on bakery/pastry job in a licensed kitchen with a registered food safety manager supervisor and must work a total of 320 hours during the semester. This course also includes an INET lecture component. All required employer forms will be available in eCampus. | |||||||
| RSTO-1380-51701 (1407776) Coop Ed-Rest/Cul/Catr/Mgmt/Mgr Class Started | INET INET M T W R F S U TBA COOP M T W R F S U | ECC 3 | Aug 21, 2023 Dec 7, 2023 (16 weeks) Class Started | Internet Based | Course Description Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Student must be employed in a hands-on bakery/pastry job in a licensed kitchen with a registered food safety manager supervisor and must work a total of 320 hours during the semester. This course also includes an INET lecture component. All required employer forms will be available in eCampus. | |||||||
RSTO 2301
Principles of Food and Beverage Controls
3 Credit Hours (1 class)
Principles of Food and Beverage Controls
3 Credit Hours (1 class)
Course Description for RSTO 2301
RSTO 2301
(3 Credit Hours)
(3 Credit Hours)
Principles of Food and Beverage Controls
This is a WECM Course Number.
Course Description: A study of financial principles and controls of food service operation including review of operation policies and procedures. Topics include financial budgeting and cost analysis emphasizing food, beverage, and labor costs, operational analysis, and international and regulatory procedures. Licensing/Certification Agency: American Culinary Federation Educational Institute. (3 Lec., 1 Lab.)
| Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
|---|---|---|---|---|---|---|---|
| RSTO-2301-51001 (1430801) Princ of Food/Bever Controls Class Started | C165 HYBRD W 01:00 PM - 04:00 PM | ECC 3 | Aug 21, 2023 Dec 7, 2023 (16 weeks) Class Started | eCampus | Course Description Class Syllabus (PDF) Textbook Info IncludEd Info | ||
RSTO 2307
Catering
3 Credit Hours (1 class)
Catering
3 Credit Hours (1 class)
Course Description for RSTO 2307
RSTO 2307
(3 Credit Hours)
(3 Credit Hours)
Catering
This is a WECM Course Number.
Prerequisite Required: CHEF 1301 and CHEF 1305 with a "C" or better and a minimum of a food handler’s certificate, preferred ServSafe Food Manager Certificate or the Texas Food Guard Certification. Failure to comply will result in student being dropped from this course.
Course Description: Principles, techniques, and applications for both on-premises, off-premises, and group marketing of catering operations including food preparation, holding, and transporting techniques. Licensing/Certification Agency: American Culinary Arts Educational Institute. (3 Lec., 1 Lab.)
| Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
|---|---|---|---|---|---|---|---|
| RSTO-2307-51300 (1427701) Catering Add to Cart | INET INET M T W R F S U INET INTLB M T W R F S U | Hyde, Sheila / Vita (PDF) | 3 | Oct 16, 2023 Dec 7, 2023 (8 weeks) Open Seats: 17 Capacity: 25 | eCampus Fall 8 Week 2 Internet Based | Course Description Find Class Availability Class Syllabus (PDF) Textbook Info IncludEd Info | |
RSTO 2380
Cooperative Education - Restaurant, Culinary, and Catering Management/ Manager
3 Credit Hours (1 class)
Cooperative Education - Restaurant, Culinary, and Catering Management/ Manager
3 Credit Hours (1 class)
Course Description for RSTO 2380
RSTO 2380
(3 Credit Hours)
(3 Credit Hours)
Cooperative Education - Restaurant, Culinary and Catering Management/Manager
This is a WECM Course Number.
Prerequisite Required: RSTO 1380 with a "C" or better.
Course Description: Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component. (1 Lec., 20 Ext.)
| Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
|---|---|---|---|---|---|---|---|
| RSTO-2380-51700 (1432899) Coop Ed-Rest/Cul/Catr/Mgmt/Mgr Class Started | INET INET M T W R F S U TBA COOP M T W R F S U | ECC 3 | Aug 21, 2023 Dec 7, 2023 (16 weeks) Class Started | eCampus Internet Based | Course Description Class Syllabus (PDF) Textbook Info IncludEd Info | ||
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