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2012-2013
Culinary Arts Management
Associate Applied Science
Curriculum code
1324
Course
Requirements
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 refer to the catalog. 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 |
|
|
___-___ |
3 |
Social/Behavioral
Sciences
Choose from
GEO-101, 102; PSY-101, PSY-104; SOC-101; SSC-101
|
|
| COM-101 |
3 |
Composition I |
|
|
Total:
15 |
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-098
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 |
Quantity
Food Production III |
|
| RTM-220 |
3 |
Concepts of
Hospitality Cost Control |
|
| ___-___ |
4 |
Physical
and Life Sciences, Mathematics
Choose from:
BIO, CHM, EAS, GEL, MTH-098 or above, NAT, PHS, PHY
|
|
| ___-___ |
3 |
Humanities
and Fine Arts
Choose from: ARB, 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 |
Microsoft
Office I |
|
|
RTM-208 |
3 |
Design and
Maintenance of Food Service Facilities |
|
|
RTM-211 |
4 |
Baking/Pastry II |
|
|
RTM-225 |
3 |
Banquet
and Specialty Services |
|
|
RTM-233 |
3 |
Hospitality
Internship |
|
Graduation Requirements
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; a "C" grade or better in
COM-101 and a "C" grade or better in
COM-102 if
COM-102 is required for this program; successful completion of minimum level
of competency in Mathematics; 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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