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Total Results: 15
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RSTO 1301
Beverage Management
3 Credit Hours (1 class)
Beverage Management
3 Credit Hours (1 class)
Course Description for RSTO 1301
RSTO 1301
(3 Credit Hours)
(3 Credit Hours)
Beverage Management
This is a WECM Course Number.
Course Description: A study of the beverage service of the hospitality industry including spirits, wines, beers, and non alcoholic beverages. Topics include purchasing, resource control, legislation, marketing, physical plant requirements, staffing, service, and the selection of wines to enhance foods. (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-1301-53501 (1183144) Beverage Management | C165 LEC T 07:00 PM - 09:50 PM C150 LAB M T W R F | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus Night | 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. (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-1304-53002 (1183146) Dining Room Service | C100 LEC W 09:00 AM - 10:50 AM C100 LAB R 09:00 AM - 01:50 PM | ECC 3 | Jan 22, 2019 May 16, 2019 (17 weeks) Class Ended | Class Syllabus (PDF) Textbook Info IncludEd Info | |||
Comments: PREQ.: CHEF 1305 with a "C" or better. Uniform required. | |||||||
| RSTO-1304-53001 (1183145) Dining Room Service | C100 LEC M 04:00 PM - 05:50 PM C100 LAB T 03:30 PM - 08:20 PM | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Preq.: CHEF 1305 with a "C" or better. Uniform & Tools required. | |||||||
RSTO 1306
Facilities Layout and Design
3 Credit Hours (1 class)
Facilities Layout and Design
3 Credit Hours (1 class)
Course Description for RSTO 1306
RSTO 1306
(3 Credit Hours)
(3 Credit Hours)
Facilities Layout and Design
This is a WECM Course Number.
Prerequisite Required: CHEF 1301 with a "C" or better.
Course Description: Overview of the planning, development, and feasibility aspects of building or renovating a food service facility. Application of principles of work and flow analysis, spatial relationships, and equipment selection as they relate to the overall layout and design. (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-1306-53001 (1183147) Facilities Layout and Design | C165 LEC W 04:00 PM - 06:50 PM C150 LAB M T W R F | | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
RSTO 1313
Hospitality Supervision
3 Credit Hours (4 classes)
Hospitality Supervision
3 Credit Hours (4 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-1313-53001 (1183149) Hospitality Supervision | C165 LEC T 12:30 PM - 03:20 PM C150 LAB M T W R F | | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
| RSTO-1313-53350 (1198608) Hospitality Supervision | C160 LEC R 09:00 AM - 11:50 AM C150 LAB M T W R F | | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: This section is part of the BLCK Culinary Arts Foundations Certificate, cohort #1 (17 credit hours). By enrolling in BLCK 2700.53350, you will automatically be enrolled in the following classes: CHEF 1264.53350, CHEF 1301.53350, CHEF 1305.53350, CHEF 2331.53350, PSTR 1301.53350 and RSTO 1313.53350. FHI Director approval required. | |||||||
| RSTO-1313-53002 (1183148) Hospitality Supervision | C160 LEC W 04:00 PM - 06:50 PM C150 LAB M T W R F | | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
| RSTO-1313-53003 (1198609) Hospitality Supervision | C160 LEC R 09:00 AM - 11:50 AM C160 LAB M T W R F | | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: (Open enrollment section tied to cohort section.) | |||||||
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. (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-1325-53001 (1183151) Purchasing for Hosp Operations | C160 LEC T 04:00 PM - 06:50 PM C150 LAB M T W R F | | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Preq: CHEF2331 with a "C" or better.. | |||||||
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-1380-53002 (1183154) Coop Ed-Rest/Cul/Catr/Mgmt/Mgr | C165 LEC R 02:00 PM - 03:50 PM TBA COOP M T W R F | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Prerequiste: CHEF 1301 with a "C" or better. Class meets: 1/24, 1/31,, 2/7, 2/21, 3/28, 4/4, 4/18, 5/9. | |||||||
| RSTO-1380-53352 (1183155) Coop Ed-Rest/Cul/Catr/Mgmt/Mgr | C142 LEC T 01:00 PM - 02:50 PM TBA COOP M T W R F | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This class is included in the FHI (Fast Track #2) Culinary Arts AAS Degree 12 hours block scheduled program. By enrolling in BLCK 2122.53352 you will automatically be enrolled in the following classes: CHEF 1445.53352, IFWA 1318.53352, RSTO 1380.53352, and SPCH 1315.53352. FHI Director approval required. | |||||||
| RSTO-1380-53001 (1183152) Coop Ed-Rest/Cul/Catr/Mgmt/Mgr | C142 LEC T 01:00 PM - 02:50 PM TBA COOP M T W R F | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Prerequiste: CHEF 1301 with a "C" or better. Class meets: 1/22, 1/29, 2/5, 2/19, 3/26, 4/2, 4/16, 5/7. (Open enrollemnt section tied to cohort section) | |||||||
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.
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-2301-53001 (1183156) Princ of Food/Bever Controls | C160 LEC T 12:00 PM - 02:50 PM C150 LAB M T W R F | | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Prerequisites: CHEF2331 with a "C" or better. | |||||||
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 with a "C" or better.
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. (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-2307-53001 (1183157) Catering | C160 BLND R 03:00 PM - 05:50 PM C150 LAB M T W R F | | ECC 3 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Prerequisites: CHEF1305 with a "C" or better. | |||||||
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-2380-53001 (1183158) 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 | Jan 22, 2019 May 16, 2019 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Prerequisite: RSTO 1380 with a "C" or better. Class meets: 1/23, 1/30, 2/6, 2/20, 3/27, 4/3, 4/17, 5/8. | |||||||
Class Meeting Legend:(Show / Hide)
| Day class |
| Night class |
| Online class |
| Controlled enrollment class |