|
2004-2005
Restaurant/Hotel Management
Associate in Applied Science
Curriculum code
1256
General
Information
Restaurant/Hotel
Management and Culinary Arts Web site
Required Courses
(66 credit hours)
The following suggested schedule is based on full-time enrollment. Students may
also complete the program through part-time enrollment.
For information about prerequisites and
corequisites, please see the course descriptions that are linked from each
course.
Suggested Full-Time Schedule
First Semester
15 Credit Hours
|
Course
|
Credit
Hours
|
Title
|
Notes
|
| RTM-100 |
2 |
Food Service
Sanitation |
|
| RTM-101 |
3 |
Introduction
to Hospitality Industry |
|
| RTM-102 |
4 |
Quantity Food
Production I |
|
|
BUS-120 |
3 |
Business Mathematics, or MTH-101 or above |
|
| COM-101 |
3 |
Composition I |
|
| Total: 15 |
Second Semester
16 Credit Hours
|
Course
|
Credit
Hours
|
Title
|
Notes
|
| RTM-207 |
3 |
Food, Beverage and
Equipment Purchasing |
|
| RTM-231 |
3 |
Hospitality
Supervision |
|
| BUS-142 |
4 |
Financial
Accounting |
|
| IMS-115 |
3 |
Introduction
to PC Applications |
|
| ___-___ |
3 |
Electives:
Select three hours of electives from electives list. |
|
| Total: 16 |
Summer
Semester
4 Credit Hours
|
Course
|
Credit
Hours
|
Title
|
Notes
|
| RTM-202 |
4 |
Quantity Food
Production II |
|
| Total:
4 |
Third
Semester
16 Credit Hours
|
Course
|
Credit
Hours
|
Title
|
Notes
|
| RTM-206 |
3 |
Menu Writing and
Marketing |
|
|
COM-103 |
3 |
Speech Fundamentals |
|
| ___-___ |
3 |
Social/Behavioral
Sciences
Choose
from: GEO-101,
102;
PSY-101,
104;
SOC-101;
SSC-101
|
|
| ___-___ |
4 |
Physical
and Life Sciences, Mathematics
Choose
from: BIO,
CHM,
EAS,
GEL,
MTH,
NAT,
PHS,
PHY
|
|
| ___-___ |
3 |
Electives:
Select three hours of electives from electives list. |
|
| Total:
16 |
Fourth
Semester
14 Credit Hours
|
Course
|
Credit
Hours
|
Title
|
Notes
|
| RTM-205 |
3 |
Beverage
Management |
|
ECO-101
or
ECO-102 |
3 |
Principles of Macroeconomics
Principles of Microeconomics |
|
| ___-___ |
3 |
Humanities and
Fine Arts
Choose from: ART,
FRE,
GER,
HUM,
JPN,
LIT,
MUS,
PHI,
SPA,
THE
|
|
| ___-___ |
2 |
Electives:
Select two hours of electives from electives list. |
|
| RTM-220 |
3 |
Concepts of
Hospitality Cost Control |
|
| Total:
14 |
Summer
Semester
1 Credit Hours
|
Course
|
Credit
Hours
|
Title
|
Notes
|
| RTM-230 |
1 |
Hospitality
Portfolio |
|
| Total:
1 |
Electives
Select eight elective credits from the following table to be included in the above course
sequencing for this program.
8 Credit Hours
|
Course
|
Credit
Hours
|
Title
|
Notes
|
|
RTM-203 |
4 |
Garde Manger |
|
|
RTM-204 |
4 |
Quality Food
Production III |
|
|
RTM-208 |
3 |
Design and
Maintenance of Food Service Facilities |
|
|
RTM-209 |
4 |
Baking/Pastry
I |
|
|
RTM-210 |
3 |
Nutrition for Food
Service Managers |
|
|
RTM-211 |
4 |
Baking/Pastry II |
|
|
RTM-222 |
3 |
Supervisory
Housekeeping |
|
|
RTM-223 |
3 |
Convention
Management and Service |
|
|
RTM-225 |
3 |
Catering, Banquet
and Specialty Services |
|
|
RTM-227 |
3 |
Front Office
Procedures |
|
|
RTM-233 |
3 |
Hospitality
Internship |
|
Graduation Requirements
Official high school transcript with date of graduation or a GED certificate; minimum cumulative grade point average of 2.0; successful completion of all course requirements and the minimum number of credit hours for the specific degree; minimum of 15 semester hours completed at Moraine Valley; constitution requirement; COL-101 requirement; submission of graduation petition to the Records Office by published deadlines. (See
college catalog for details.)
For More Information
Information and requirements may change without
notice.
|
