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Total Results: 18
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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. 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-1304-51350 (1287907) Dining Room Service | C100 HYBRD W 09:00 AM - 11:50 AM C165 HYBRD R 09:00 AM - 01:50 PM | ECC 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This section is part of Fast Track #4 Culinary Arts AAS. This is a hybrid class that will meet on Wednesday at 9am till 10:50am and Thursday at 9am till 1:50pm/close. Class will be split into two groups. The groups will alternate the face-to-face class meeting days and times, every other week, at the El Centro Downtown campus, 801 Main Street, Dallas, 75202.Room C100. Dining room service uniform required. CPH director approval .Email me at shgoh@dcccd.edu for more information. | |||||||
| RSTO-1304-51001 (1287901) Dining Room Service | C100 HYBRD W 09:00 AM - 11:50 AM C165 HYBRD R 09:00 AM - 01:50 PM | ECC 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This is a hybrid class that will meet on Wednesday at 9am till 10:50am and Thursday at 9am till 1:50pm/close. Class will be split into two groups. The groups will alternate the face-to-face class meeting days and times, every other week, at the El Centro Downtown campus, 801 Main Street, Dallas, 75202.Room C100. Dining room service uniform required. Email me at shgoh@dcccd.edu for more information. | |||||||
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. Licensing/Certification Agency: American Culinary Federation 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-1313-51201 (1288404) Hospitality Supervision | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Oct 12, 2020 Dec 4, 2020 (8 weeks) Class Ended | eCampus Flex Term Oct Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This class meets at the ECC North Campus at 11830 Webb Chapel Road #1200, Dallas, Texas 75234. Uniform and tools required. | |||||||
| RSTO-1313-51352 (1288734) Hospitality Supervision | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Oct 12, 2020 Dec 4, 2020 (8 weeks) Class Ended | eCampus Flex Term Oct Internet Based Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This course is part of the BLCK2150-51352 Culinary Foundations Certificate cohort program at the Dallas College Culinary, Pastry and Hospitality Center. For information on how to enroll in this fast-track program contact Lindsay Autry, Outreach Coordinator, at lindsay.autry@dcccd.edu. | |||||||
| RSTO-1313-51202 (1288418) Hospitality Supervision | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Oct 12, 2020 Dec 4, 2020 (8 weeks) Class Ended | eCampus Flex Term Oct Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This class meets at the ECC North Campus at 11830 Webb Chapel Road #1200, Dallas, Texas 75234. Uniform and tools required. | |||||||
| RSTO-1313-51002 (1287459) Hospitality Supervision | INET INET M T W R F S U INET INTLB M T W R F S U | | 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | |
| RSTO-1313-51203 (1288427) Hospitality Supervision | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Aug 24, 2020 Oct 9, 2020 (7 weeks) Class Ended | eCampus Flex Term Aug Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This class meets at the ECC North Campus at 11830 Webb Chapel Road #1200, Dallas, Texas 75234. Uniform and tools required. | |||||||
| RSTO-1313-51001 (1287458) Hospitality Supervision | INET INET M T W R F S U INET INTLB M T W R F S U | | 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | |
| RSTO-1313-51351 (1288701) Hospitality Supervision | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Oct 12, 2020 Dec 4, 2020 (8 weeks) Class Ended | eCampus Flex Term Oct Internet Based Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This course is part of the BLCK2150-51351 Culinary Foundations Certificate cohort program at the Dallas College Culinary, Pastry and Hospitality Center. For information on how to enroll in this fast-track program contact Lindsay Autry, Outreach Coordinator, at lindsay.autry@dcccd.edu. | |||||||
RSTO 1325
Purchasing for Hospitality Operations
3 Credit Hours (3 classes)
Purchasing for Hospitality Operations
3 Credit Hours (3 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. Licensing/Certification Agency: American Culinary Federation Educational Institute, Council on Hotel Restaurant and Institutional Education. (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-1325-51350 (1287917) Purchasing for Hosp Operations | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Internet Based Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This is part of the CPH Fast Track #4 Culinary Arts AAS which meets four days a week from approx. 9 am t-2 pm, required orientation, CPH director approval. Prerequisite: CHEF1301 with a "C" or better | |||||||
| RSTO-1325-51500 (1287461) Purchasing for Hosp Operations | INET INET M T W R F S U INET INTLB M T W R F S U | | 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Prerequisite: CHEF1301 with a "C" or better | |||||||
| RSTO-1325-51001 (1287913) Purchasing for Hosp Operations | INET INET M T W R F S U INET INTLB M T W R F S U | | 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Prerequisite: CHEF1301 with a "C" or better. | |||||||
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 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 | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
|---|---|---|---|---|---|---|---|
| RSTO-1380-51001 (1287462) Coop Ed-Rest/Cul/Catr/Mgmt/Mgr | INET INET M T W R F S U TBA COOP M T W R F | 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Prerequisite: CHEF1301 with a "C" or better. Students are not permitted to be enrolled in both (more than one) practicum and/or cooperative education (course) in the same semester. Students are required to be employed in the hospitality industry and document at least 320 hours on the job during the semester. This class requires live interactive instruction delivered online through eCampusBlackboard Collaborateon Mondays, 8/24, 8/30, 10/5, 11/2 and 12/7, from 7:00 p.m. until 8:30 p.m. Emailme at jyearwood@dcccd.edufor more information. | |||||||
| RSTO-1380-51500 (1287463) Coop Ed-Rest/Cul/Catr/Mgmt/Mgr | INET INET M T W R F S U TBA COOP M T W R F | 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Prerequisite: CHEF1301 with a "C" or better. Students are not permitted to be enrolled in both (more than one) practicum and/or cooperative education (course) in the same semester. Students are required to be employed in the hospitality industry and document at least 320 hours on the job during the semester. This class requires live interactive instruction delivered online through eCampusBlackboard Collaborateon Wednesdays, 8/26, 9/2, 10/7, 11/4 and 12/2, from 2:00 p.m. until 3:30 p.m. Emailme at jyearwood@dcccd.edufor more information. | |||||||
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. Licensing/Certification Agency: American Culinary Federation 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-2301-51350 (1287946) Princ of Food/Bever Controls | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Internet Based Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This is part of the CPH Fast Track #4 Culinary Arts AAS, CPH director approval. Prerequisite: CHEF2331 with a "C" or better. This class includes live interactive instruction delivered online through eCampus Blackboard Collaborate on Tuesdays from 9:00am - 10:50am. Email me at Shgoh@dcccd.edu for more information | |||||||
| RSTO-2301-51001 (1287464) Princ of Food/Bever Controls | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Prerequisite: CHEF2331 with a "C" or better. This class includes live interactive instruction delivered online through eCampus Blackboard Collaborate on Tuesdays from 9:00am - 10:50am. Email me at Shgoh@dcccd.edu for more information. | |||||||
| RSTO-2301-51002 (1287940) Princ of Food/Bever Controls | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Prerequisite: CHEF2331 with a "C" or better. This class includes live interactive instruction delivered online through eCampus Blackboard Collaborate on Tuesdays from 9:00am - 10:50am. Email me at Shgoh@dcccd.edu for more information. | |||||||
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 | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
|---|---|---|---|---|---|---|---|
| RSTO-2380-51001 (1287465) Coop Ed-Rest/Cul/Catr/Mgmt/Mgr | INET INET M T W R F S U TBA COOP M T W R F | 3 | Aug 24, 2020 Dec 10, 2020 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Prerequisite: RSTO1380 with a "C" or better. Students are not permitted to be enrolled in both (more than one) practicum and/or cooperative education (course) in the same semester. Students are required to be employed in the hospitality Industry and document 320 hours on the job during the semester. This class requires live interactive instruction delivered online through eCampusBlackboard Collaborateon Thursdays, 8/27, 9/3, 10/8, 11/5 and 12/3, from 7:00 p.m. until 8:30 p.m. Emailme at jyearwood@dcccd.edufor more information. | |||||||
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