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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. 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-1304-51900 (1328839) Dining Room Service | N119 LEC M T 10:00 AM - 01:30 PM N119 LAB W R 09:30 AM - 01:30 PM | ECC 3 | Aug 23, 2021 Oct 8, 2021 (7 weeks) Class Ended | eCampus Flex Term Aug | 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-1304-51902 (1329066) Dining Room Service | N119 LEC M T 10:00 AM - 01:30 PM N119 LAB W R 09:30 AM - 01:30 PM | ECC 3 | Oct 11, 2021 Dec 3, 2021 (8 weeks) Class Ended | eCampus Flex Term Oct | 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-1304-51901 (1328842) Dining Room Service | N119 LEC M T 10:00 AM - 01:30 PM N119 LAB W R 09:30 AM - 01:30 PM | ECC 3 | Aug 23, 2021 Oct 8, 2021 (7 weeks) Class Ended | eCampus Flex Term Aug | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Co-requisites CHEF-1445-51901RSTO-2301-51901 RSTO-1380-51901 RSTO-1325-51901 | |||||||
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. For more information about the Culinary Arts Specialist Fast Track Learning Community program please contact Department Chair Chef Brian Hay at 972-391-1476 or email brian.hay@dcccd.edu. |
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 | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
RSTO-1313-51902 (1328987) Hospitality Supervision | N152 LEC M 08:00 AM - 11:00 AM INET INTLB M T W R F S U | ECC 3 | Aug 23, 2021 Oct 8, 2021 (7 weeks) Class Ended | eCampus Flex Term Aug Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This hybrid face-to-face class will meet at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. | |||||||
RSTO-1313-51904 (1329076) Hospitality Supervision | C160 LEC W 04:00 PM - 07:00 PM INET INTLB M T W R F S U | ECC 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This face-to-face section meets at the El Centro Campus downtown 801 Main Street, Dallas, TX 75202. | |||||||
RSTO-1313-51901 (1328856) Hospitality Supervision | N152 LEC R 08:00 AM - 11:00 AM INET INTLB M T W R F S U | ECC 3 | Oct 11, 2021 Dec 3, 2021 (8 weeks) Class Ended | eCampus Flex Term Oct Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Co-requisites CHEF-1301-51901 (1328743) Basic Food Preparation N156 LEC M T 08:00 AM - 10:00 AM N156 LAB M T 10:00 AM - 02:00 PM 8/23/2021 - 10/8/2021 CHEF-2331-51901 (1328815) Advanced Food Preparation N156 LEC M T 08:00 AM - 10:00 AM N156 LAB M T 10:00 AM - 02:00 PM 10/11/2021 - 12/3/2021 CHEF-1305-51901 (1328796) Sanitation and Safety N155 LEC W 08:00 AM - 11:00 AM INET INTLB M T W R F S U 10/11/2021 - 12/3/2021 PSTR-1301-51901 (1328838) Fundamentals of Baking N186 LEC W R 08:00 AM - 10:00 AM N186 LAB W R 10:00 AM - 02:00 PM 8/23/2021 - 10/8/2021 | |||||||
Comments: This hybrid face-to-face class will meet at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. For more information about the Culinary Arts Foundation Fast Track Learning Community program please contact Department Chair Chef Brian Hay at 972-391-1476 or email brian.hay@dcccd.edu. | |||||||
RSTO-1313-51900 (1328849) Hospitality Supervision | N152 LEC R 08:00 AM - 11:00 AM INET INTLB M T W R F S U | ECC 3 | Oct 11, 2021 Dec 3, 2021 (8 weeks) Class Ended | eCampus Flex Term Oct Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This hybrid face-to-face class will meet at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. | |||||||
RSTO-1313-51903 (1328995) Hospitality Supervision | N152 LEC M 08:00 AM - 11:00 AM INET INTLB M T W R F S U | ECC 3 | Aug 23, 2021 Oct 8, 2021 (7 weeks) Class Ended | eCampus Flex Term Aug Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Co-requisites CHEF-1301-51903 (1328904) Basic Food Preparation N156 LEC W R 08:00 AM - 10:00 AM N156 LAB W R 10:00 AM - 02:00 PM 8/23/2021 - 10/8/2021 CHEF-2331-51903 (1328949) Advanced Food Preparation N156 LEC W R 08:00 AM - 10:00 AM N156 LAB W R 10:00 AM - 02:00 PM 10/11/2021 - 12/3/2021 CHEF-1305-51903 (1328930) Sanitation and Safety N155 LEC T 08:00 AM - 11:00 AM INET INTLB M T W R F S U 8/23/2021 - 10/8/2021 PSTR-1301-51903 (1328976) Fundamentals of Baking N186 LEC M T 08:00 AM - 10:00 AM N186 LAB M T 10:00 AM - 02:00 PM 10/11/2021 - 12/3/2021 | |||||||
Comments: This hybrid face-to-face class will meet at the Dallas College Culinary Pastry and Hospitality Center at 11830 Webb Chapel Rd #1200 Dallas TX 75234. For more information about the Culinary Arts Foundation Fast Track Learning Community program please contact Department Chair Chef Brian Hay at 972-391-1476 or email brian.hay@dcccd.edu. |
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
RSTO-1313-51906 (1329084) Hospitality Supervision | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This section is 100% online. Students should have access to a computer and dependable internet service to be successful in this class. | |||||||
RSTO-1313-51905 (1329080) Hospitality Supervision | INET INET M T W R F S U INET INTLB M T W R F S U | 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This section is 100% online. Students should have access to a computer and dependable internet service to be successful in this class. |
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., 1 Lab.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
RSTO-1325-51900 (1328852) Purchasing for Hosp Operations | INET INET M T W R F S U INET INTLB M T W R F S U | | 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: This section is 100% online. Students should have access to a computer and dependable internet service to be successful in this class. |
RSTO 1380
Cooperative Education - Restaurant, Culinary, and Catering Management/ Manager
3 Credit Hours (4 classes)
Cooperative Education - Restaurant, Culinary, and Catering Management/ Manager
3 Credit Hours (4 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-1380-51902 (1329092) Coop Ed-Rest/Cul/Catr/Mgmt/Mgr | INET INET M T W R F S U INET COOP M T W R F S U | ECC 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus Internet Based | 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 a lecture component with scheduled F2F meetings every other week. All required employer forms will be available in eCampus. | |||||||
RSTO-1380-51903 (1329103) Coop Ed-Rest/Cul/Catr/Mgmt/Mgr | C142 LEC R 02:00 PM - 03:00 PM TBA COOP M T W R F S U | ECC 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus | 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 a lecture component with scheduled F2F meetings every other week. All required employer forms will be available in eCampus. |
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
RSTO-1380-51901 (1328888) Coop Ed-Rest/Cul/Catr/Mgmt/Mgr | INET INET M T W R F S U INET COOP M T W R F S U | 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Co-requisites CHEF-1445-51901RSTO-2301-51901 RSTO-1304-51901 RSTO-1325-51901 | |||||||
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-1380-51900 (1328879) Coop Ed-Rest/Cul/Catr/Mgmt/Mgr | INET INET M T W R F S U INET COOP M T W R F S U | 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus Internet Based | 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 (2 classes)
Principles of Food and Beverage Controls
3 Credit Hours (2 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-2301-51900 (1328864) 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 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This section is 100% online. Students should have access to a computer and dependable internet service to be successful in this class. | |||||||
RSTO-2301-51901 (1328870) 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 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus Internet Based | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Co-requisites CHEF-1445-51901RSTO-1304-51901 RSTO-1380-51901 RSTO-1325-51901 | |||||||
Comments: This section is 100% online. Students should have access to a computer and dependable internet service to be successful in this class. For more information about the Culinary Arts Specialist Fast Track Learning Community program please contact Department Chair Chef Brian Hay at 972-391-1476 or email brian.hay@dcccd.edu. |
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-2380-51900 (1329112) Coop Ed-Rest/Cul/Catr/Mgmt/Mgr | INET INET M T W R F S U INET COOP M T W R F S U | ECC 3 | Aug 23, 2021 Dec 9, 2021 (16 weeks) Class Ended | eCampus Internet Based | 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. |
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