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2004-2005
Culinary Arts Management
Associate in Applied Science
Curriculum
code 1324
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
Second Semester
15 Credit Hours
|
Course
|
Credit
Hours
|
Title
|
Notes
|
| RTM-210 |
3 |
Nutrition for Food
Service Managers |
|
| RTM-231 |
3 |
Hospitality
Supervision |
|
| RTM-207 |
3 |
Food, Beverage and
Equipment Purchasing |
|
ECO-101
or
ECO-102
|
3
|
Principles of Macroeconomics
Principles
of
Microeconomics |
|
| BUS-120 |
3 |
Business
Mathematics, or MTH-101
or above |
|
| Total:
15 |
Summer
Semester
4 Credit Hours
|
Course
|
Credit
Hours
|
Title
|
Notes
|
| RTM-202 |
4 |
Quantity Food
Production II |
|
| Total:
4 |
Third
Semester
14 Credit Hours
|
Course
|
Credit
Hours
|
Title
|
Notes
|
| RTM-203 |
4 |
Garde
Manger |
|
| RTM-206 |
3 |
Menu Writing and
Marketing |
|
| RTM-209 |
4 |
Baking/Pastry
I |
|
|
COM-103 |
3 |
Speech Fundamentals |
|
| Total:
14 |
Fourth
Semester
14 Credit Hours
|
Course
|
Credit
Hours
|
Title
|
Notes
|
| RTM-204 |
4 |
Quality
Food Production III |
|
| RTM-220 |
3 |
Concepts of
Hospitality Cost Control |
|
| ___-___ |
4 |
Physical
and Life Sciences, Mathematics
Choose from: BIO,
CHM,
EAS,
GEL,
MTH,
NAT,
PHS,
PHY
|
|
| ___-___ |
3 |
Humanities
and Fine Arts
Choose from: ART,
FRE,
GER,
HUM,
JPN,
LIT,
MUS,
PHI,
SPA,
THE
|
|
| Total:
14 |
Summer
Semester
4 Credit Hours
|
Course
|
Credit
Hours
|
Title
|
Notes
|
| RTM-230 |
1 |
Hospitality
Portfolio |
|
| ___-___ |
3 |
Elective:
Select three hours of electives from electives list. |
|
| Total:
4 |
Electives
Select three elective credits from the
following table to be included in the above course sequencing for this program.
3 Credit Hours
|
Course
|
Credit
Hours
|
Title
|
Notes
|
|
BUS-142 |
4 |
Financial
Accounting |
|
|
IMS-115 |
3 |
Introduction
to PC Applications |
|
|
RTM-208 |
3 |
Design and
Maintenance of Food Service Facilities |
|
|
RTM-211 |
4 |
Baking/Pastry II |
|
|
RTM-225 |
3 |
Catering, Banquet
and Specialty Services |
|
|
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.
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