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Total Results: 21
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RSTO 1304
Dining Room Service
3 Credit Hours (3 classes)
Dining Room Service
3 Credit Hours (3 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. (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-1304-51353 (1206222) Dining Room Service | C100 LEC W 09:00 AM - 10:50 AM C100 LAB R 09:00 AM - 01:50 PM | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: The FHI- Culinary Arts AAS Degree is a 14 credit hours block scheduled program (FAST TRACK #3) that allows you to enroll in an entire block of courses, rather than enrolling in individual classes. Block scheduling provides a convenient and predictable class schedule and will allow you to complete your degree. By enrolling in BLCK 2140.51353 you will automatically be enrolled in the following classes: CHEF 1264.51353 (Practicum) MTWRFSU Hyde PSTR 1301.51353 MT 12:00-2:50 p.m. C140/C142 Hodges, RSTO 1304.51353 W 9:00-10:50 am & R 9:00a-1:50p C100 Goh RSTO 2301.51353 T 9:00-11:50 p.m. C160/C150 Goh, RSTO 1325.51353 M 9:00-11:50 a.m. C160/C150 Welther. | |||||||
RSTO-1304-51001 (1206221) Dining Room Service | C100 LEC M 04:00 PM - 05:50 PM C100 LAB T 03:30 PM - 08:20 PM | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Prerequisites: CHEF 1301 and CHEF 1305 with a "C" or better. Uniform required. | |||||||
RSTO-1304-51003 (1234720) Dining Room Service | C100 LEC W 09:00 AM - 10:50 AM C100 LAB R 09:00 AM - 01:50 PM | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Open enrollment section tied to Fast Track #3 section. |
RSTO 1313
Hospitality Supervision
3 Credit Hours (7 classes)
Hospitality Supervision
3 Credit Hours (7 classes)
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. (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-1313-51354 (1206227) Hospitality Supervision | C165 LEC W 09:00 AM - 11:50 AM C150 LAB M T W R F | | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: The FHI- Culinary Arts AAS Degree is a fifteen (15) credit hours block scheduled program (FAST TRACK #4) that allows you to enroll in an entire block of courses, rather than enrolling in individual classes. Block scheduling provides a convenient and predictable class schedule and will allow you to complete your degree. By enrolling in BLCK 2155.51354 you will automatically be enrolled in the following classes: CHEF 1301.51354 MT 9:00-11:50 a.m. C105 Preston RSTO 1313.51354 W 9:00-11:50 a.m. C165 Hyde, CHEF 1305.51354 R 9:00-11:50 a.m. C165 Preston, ENGL 1301.51354 MW 12:30-1:50 p.m. TBA, and MATH 1332.51354 TR 12:30-1:50 p.m. A543. Students must be TSI Reading, Writing, and Math Met to enroll in this block of classes. FHI Director Approval only. For more information contact Steve DeShazo at sdeshazo@dcccd.edu. | |||||||
RSTO-1313-51004 (1206225) Hospitality Supervision | C160 LEC W 04:00 PM - 06:50 PM C150 LAB M T W R F | | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
RSTO-1313-51001 (1206223) Hospitality Supervision | C160 LEC M 01:00 PM - 03:50 PM C150 LAB M T W R F | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
RSTO-1313-51002 (1206224) Hospitality Supervision | C165 LEC T 09:00 AM - 11:50 AM C150 LAB M T W R F | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
RSTO-1313-51352 (1206226) Hospitality Supervision | C160 LEC R 09:00 AM - 11:50 AM C150 LAB M T W R F | | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: The Culinary Arts Foundations Certificate Level I is a 17 credit hour block scheduled program that allows you to enroll in an entire block of courses, rather than enrolling in individual courses. Block scheduling provides a convenient and predictable class schedule and will allow you to complete your certificate in one year or less. By enrolling in BLCK 2700-51352 you will automatically be enrolled in the following classes: CHEF 1264.51352 PRAC Preston, J., CHEF 1301.57352 MTWR 6:00-8:50 am C105 (Flex 8/26/19 - 10/16/19), CHEF 1305.51352 W 9:00-11:50 am C160, Yearwood CHEF 2331.58352 MTWR 6:00-8:50 am C105 (Flex 10/22/19 - 12/12/19), PSTR 1301.51352 MT 9:00-11:50 am C140/C142, Green RSTO 1313.51352 R 9:00-11:50 am Hyde, S. FHI Director approval required. | |||||||
RSTO-1313-51003 (1230229) Hospitality Supervision | C165 LEC W 09:00 AM - 11:50 AM C150 LAB M T W R F | | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
RSTO-1313-51005 (1230231) Hospitality Supervision | C160 LEC R 09:00 AM - 11:50 AM C150 LAB M T W R F | | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info |
RSTO 1325
Purchasing for Hospitality Operations
3 Credit Hours (4 classes)
Purchasing for Hospitality Operations
3 Credit Hours (4 classes)
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. (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-1325-51001 (1230233) Purchasing for Hosp Operations | C160 LEC M 09:00 AM - 11:50 AM C150 LAB M T W R F | | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
RSTO-1325-51351 (1206229) Purchasing for Hosp Operations | C165 LEC W 07:00 PM - 09:50 PM C150 LAB M T W R F | | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: The Culinary Arts Specialist Certificate Level I is a 15 credit hour block scheduled program that allows you to enroll in an entire block of courses, rather than enrolling in individual courses. Block scheduling provides a convenient and predictable class schedule and will allow you to complete your certificate in one year or less. By enrolling in BLCK 2150-51351 you will automatically be enrolled in the following classes: CHEF 1310.51351 WR 4:00-6:50 pm C105/C142 TBD, CHEF 1441.51351 M 3:30-6:20 am & T 3:30 - 8:20P C105/C142, Luscher, HAMG 2301.51351 M 7:00-9:50 pm C165 TBD, RSTO 1325.51351 W 7:00-9:50 pm C165 TBD, RSTO 1380.51351 R 7:00-8:50 pm Yearwood. FHI Director approval required | |||||||
RSTO-1325-51501 (1229589) Purchasing for Hosp Operations | C165 LEC W 07:00 PM - 09:50 PM C150 LAB M T W R F | | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus Night | Class Syllabus (PDF) Textbook Info IncludEd Info | |
RSTO-1325-51353 (1206230) Purchasing for Hosp Operations | C160 LEC M 09:00 AM - 11:50 AM C150 LAB M T W R F | | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: The FHI- Culinary Arts AAS Degree is a 14 credit hours block scheduled program (FAST TRACK #3) that allows you to enroll in an entire block of courses, rather than enrolling in individual classes. Block scheduling provides a convenient and predictable class schedule and will allow you to complete your degree. By enrolling in BLCK 2140.51353 you will automatically be enrolled in the following classes: CHEF 1264.51353 (Practicum) MTWRFSU Hyde PSTR 1301.51353 MT 12:00-2:50 p.m. C140/C142 Hodges, RSTO 1304.51353 W 9:00-10:50 am & R 9:00a-1:50p C100 Goh RSTO 2301.51353 T 9:00-11:50 p.m. C160/C150 Goh, RSTO 1325.51353 M 9:00-11:50 a.m. C160/C150 Welther. |
RSTO 1380
Cooperative Education - Restaurant, Culinary, and Catering Management/ Manager
3 Credit Hours (3 classes)
Cooperative Education - Restaurant, Culinary, and Catering Management/ Manager
3 Credit Hours (3 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 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-1380-51501 (1229590) Coop Ed-Rest/Cul/Catr/Mgmt/Mgr | C165 LEC R 07:00 PM - 08:50 PM TBA COOP M T W R F | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus Night | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
RSTO-1380-51351 (1206232) Coop Ed-Rest/Cul/Catr/Mgmt/Mgr | C165 LEC R 07:00 PM - 08:50 PM TBA COOP M T W R F | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: The Culinary Arts Specialist Certificate Level I is a 15 credit hour block scheduled program that allows you to enroll in an entire block of courses, rather than enrolling in individual courses. Block scheduling provides a convenient and predictable class schedule and will allow you to complete your certificate in one year or less. By enrolling in BLCK 2150-51351 you will automatically be enrolled in the following classes: CHEF 1310.51351 WR 4:00-6:50 pm C105/C142 TBD, CHEF 1441.51351 M 3:30-6:20 am & T 3:30 - 8:20P C105/C142, Luscher, HAMG 2301.51351 M 7:00-9:50 pm C165 TBD, RSTO 1325.51351 W 7:00-9:50 pm C165 TBD, RSTO 1380.51351 R 7:00-8:50 pm Yearwood. FHI Director approval required | |||||||
RSTO-1380-51001 (1206231) Coop Ed-Rest/Cul/Catr/Mgmt/Mgr | C165 LEC T 12:00 PM - 01:50 PM TBA COOP M T W R F | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Class meets: |
RSTO 2301
Principles of Food and Beverage Controls
3 Credit Hours (3 classes)
Principles of Food and Beverage Controls
3 Credit Hours (3 classes)
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.
Prerequisite Required: CHEF 2331 with a grade of "C" or better.
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. (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 (1206234) Princ of Food/Bever Controls | C160 LEC M 04:00 PM - 06:50 PM C150 LAB M T W R F | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Prerequiste: CHEF 2331 with a "C" or better. | |||||||
RSTO-2301-51353 (1206235) Princ of Food/Bever Controls | C160 LEC T 09:00 AM - 11:50 AM C150 LAB M T W R F | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: The FHI- Culinary Arts AAS Degree is a 14 credit hours block scheduled program (FAST TRACK #3) that allows you to enroll in an entire block of courses, rather than enrolling in individual classes. Block scheduling provides a convenient and predictable class schedule and will allow you to complete your degree. By enrolling in BLCK 2140.51353 you will automatically be enrolled in the following classes: CHEF 1264.51353 (Practicum) MTWRFSU Hyde PSTR 1301.51353 MT 12:00-2:50 p.m. C140/C142 Hodges, RSTO 1304.51353 W 9:00-10:50 am & R 9:00a-1:50p C100 Goh RSTO 2301.51353 T 9:00-11:50 p.m. C160/C150 Goh, RSTO 1325.51353 M 9:00-11:50 a.m. C160/C150 Welther. | |||||||
RSTO-2301-51002 (1206233) Princ of Food/Bever Controls | C160 LEC T 09:00 AM - 11:50 AM C150 LAB M T W R F | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus | 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-2380-51001 (1225716) Coop Ed-Rest/Cul/Catr/Mgmt/Mgr | C165 LEC W 02:00 PM - 03:50 PM TBA COOP M T W R F | ECC 3 | Aug 26, 2019 Dec 12, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
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