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2012-2013
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 refer to the catalog. 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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