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2012-2013
Baking and Pastry
Associate
Curriculum
code 1359
General
Information
Restaurant/Hotel
Management and Culinary Arts Web site
Required Courses
(64 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
16 Credit Hours
|
Course
|
Credit
Hours
|
Title
|
Notes
|
|
MTH-120 |
3 |
General Education Mathematics |
|
|
RTM-100 |
2 |
Food
Service Sanitation |
|
| RTM-101 |
3 |
Introduction to Hospitality Industry |
|
| RTM-102 |
4 |
Quantity Food
Production I |
|
|
RTM-209 |
4
|
Baking/Pastry I |
|
| Total:
16 |
Second Semester
18 Credit Hours
|
Course
|
Credit
Hours
|
Title
|
Notes
|
|
COM-101 |
3 |
Composition I |
|
| RTM-210 |
3 |
Nutrition for Food
Service Managers |
|
| RTM-211 |
4 |
Baking/Pastry II |
|
|
RTM-214 |
2 |
Chocolate
& Confectionary Artistry |
|
|
RTM-213 |
2 |
Artisan Breads |
|
|
___-___ |
4 |
Science elective
|
|
| Total:
18 |
Third
Semester
15 Credit Hours
|
Course
|
Credit
Hours
|
Title
|
Notes
|
|
COM-103 |
3 |
Speech Fundamentals |
|
|
RTM-206 |
3 |
Menu
Writing and Marketing |
|
| RTM-212 |
2 |
Cake
Decorating |
|
| RTM-215 |
2 |
Restaurant and Buffet Desserts |
|
|
___ ___ |
2 |
Career
electives |
|
|
___ ___ |
3 |
Social/Behavioral Science elective
|
|
| Total:
15 |
Fourth
Semester
15 Credit Hours
|
Course
|
Credit
Hours
|
Title
|
Notes
|
| RTM-220 |
3 |
Concepts of
Hospitality Cost Control |
|
| RTM-230 |
1 |
Hospitality
Portfolio |
|
|
RTM-231 |
3 |
Hospitality
Supervision |
|
|
RTM-233 |
3 |
Hospitality
Internship |
|
|
___ ___ |
3 |
Fine Arts and Humanities elective |
|
|
___ ___ |
2 |
Career electives
|
|
| Total:
15 |
Electives
Select four elective credits from the following table to be included in the above course
sequencing for this program.
4 Credit Hours
|
Course
|
Credit
Hours
|
Title
|
Notes
|
| RTM-202 |
4 |
Quantity Food Production II |
|
| RTM-203 |
4 |
Garde
Manger |
|
| RTM-204 |
4 |
Quantity Food Production III |
|
|
RTM-205 |
3 |
Beverage Management |
|
|
RTM-217 |
2 |
Special Topics in Culinary Arts |
|
|
RTM-225 |
3 |
Banquet and Specialty Services |
|
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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