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2009-2010
Beverage Management
Certificate
Curriculum code
1414
General
Information
Restaurant/Hotel
Management and Culinary Arts Web site
Required Courses
(18 credit hours)
For information about prerequisites and
corequisites, please see the course descriptions that are linked from each
course.
Suggested
Schedule
First Semester
5 Credit Hours
|
Course
|
Credit
Hours
|
Title
|
Notes
|
| RTM-100 |
2 |
Food Service
Sanitation |
|
| RTM-206 |
3 |
Menu Writing and
Marketing |
|
| Total:
5 |
Second Semester
12 Credit Hours
|
Course
|
Credit
Hours
|
Title
|
Notes
|
| RTM-205 |
3 |
Beverage
Management |
|
| RTM-207 |
3 |
Food, Beverage and
Equipment Purchasing |
|
| RTM-220 |
3 |
Concepts of
Hospitality Cost Control |
|
| RTM-231 |
3 |
Hospitality
Supervision |
|
| Total:
12 |
Summer
Semester
1 Credit Hours
|
Course
|
Credit
Hours
|
Title
|
Notes
|
| RTM-230 |
1 |
Hospitality
Portfolio |
|
|
Total:
1 |
Graduation Requirements
Successful completion of all course requirements and the minimum number of credit hours for the specific certificate; minimum overall grade point average of 2.0 in the courses required for the certificate; at least 50 percent of the certificate hours must be completed at Moraine Valley;
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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