RTM-100--(2)
FOOD SERVICE SANITATION
Studies the courses and prevention of food-born illness. Stresses food service worker's responsibilities in protecting the public health. Course meets the educational requirements for the Illinois Department of Public Health (IDPH) and the Educational Foundation of the National Restaurant Association (formerly NIFI) Certification. (2 contact hours)

RTM-101--(3)
INTRO TO HOSPITALITY INDUSTRY
Introduces the history, organization, systems, problems, and career opportunities in the hospitality industry, including customer and personnel relations, current laws and trends, basic cost control techniques, and food management. Reviews the organization of hotel, and food and beverage operations. (3 contact hours)

RTM-102--(4)
QUANTITY FOOD PRODUCTION I
Corequisite: Registration or credit in RTM-100. Introduces basic skills and knowledge to develop a strong foundation within culinary arts management. Examines guidelines used in operations management, including quality control, food handling, preparation, and production. The American Culinary Federation guidelines have been used for this course. This course is a part of the National Restaurant Association's Educational Foundation Management Diploma Program. Fee is required. (7 contact hours)

RTM-202--(4)
QUANTITY FOOD PRODUCTION II
Prerequisite: RTM-102. Designed for students who have proficiency in all basic skills and knowledge of culinary arts management. Emphasizes intermediate methods and techniques of culinary arts, with a concentration on regional American cuisine, meat and seafood cookery and fabrication, and the food production system. The American Culinary Federation guidelines have been used for this course. This course is a part of the National Restaurant Association's Educational Foundation Management Diploma Program. Fee is required. (7 contact hours)

RTM-203--(4)
GARDE MANGER
Prerequisite: RTM-202 or consent of instructor. Master the skills of garde manger, which is the artistic presentation of food. Learn the concepts of garde manger and buffet management in both a classroom and laboratory environment. Through participation in hands-on laboratory experiences, students study professional plate presentations, displays and show pieces. The American Culinary Federation guidelines have been used as a standard for this course. Fee is required. (7 contact hours)

RTM-204--(4)
QUANTITY FOOD PRODUCTION III
Prerequisite: RTM-102. This course is recommended for students who have attained an intermediate level of skill and knowledge in culinary arts management. Advanced methods and techniques will be taught with an emphasis on international cuisine. Examine various cultures and their traditional food habits to develop a better understanding of the many cultures in America, and how these cultures and cuisines have influenced American cuisine and the hospitality industry today. Fee is required. (7 contact hours)

RTM-205--(3)
BEVERAGE MANAGEMENT
An introduction to the principles of beverage management. Non-alcoholic beverages as well as wine, spirits and beers are studied. (4 contact hours)

RTM-206--(3)
MENU WRITING AND MARKETING
Introduces menu writing and developing marketing strategies for hotels, restaurants, clubs, and resorts. (3 contact hours)

RTM-207--(3)
FOOD, BEVERAGE, AND EQUIPMENT PURCH.
Prerequisite: MTH-090 or appropriate score on math placement test. Introduces food, beverage and equipment purchasing for a hotel or restaurant. (3 contact hours)

RTM-208--(3)
DESIGN & MAINT. OF FOOD SERVICE FAC.
Principles of layout, design and maintenance for a hotel, restaurant or commercial kitchen are examined. (3 contact hours)

RTM-209--(4)
BAKING/PASTRY I
Corequisite: Registration or credit in RTM-100. Develop skills and knowledge essential in baking. Includes basic principles in the baking process, and ingredient standards and usage. Covers techniques in mixing and preparation of professional finished products. Studies yeast dough products such as bread and rolls, sweet yeast dough products, quick breads and batters, as well as pies and tarts. The American Culinary Federation guidelines have been used for this course. Fee is required. (7 contact hours)

RTM-210--(3)
NUTRITION FOR FOOD SERVICE MANAGERS
Details the fundamentals of nutrients, their sources and their functions, the U.S. recommended dietary allowances (RDA), and the U.S. dietary guidelines are presented in detail, as well as menus that comply with them. Special diets required during pregnancy, adolescence and adulthood, as well as for athletes and vegetarians, are presented. Prepares food service managers to accommodate the consumer's increasing awareness of nutrition. (3 contact hours)

RTM-211--(4)
BAKING/PASTRY II
Prerequisite: RTM-209 or consent of instructor. The mastery of skills and knowledge in advanced baking and pastries. Includes specialty breads, pastries, classic desserts, marzipan, chocolate work, cocoa printing, advanced decorating techniques, and showpieces. The American Culinary Federation guidelines have been used for this course. Fee is required. (7 contact hours)

RTM-220--(3)
CONCEPTS OF HOSPITALITY COST CONTROL
Prerequisite: MTH-090 or appropriate score on math placement test. Explores how to maximize hospitality profitability by controlling costs. Cost-control techniques and procedures in food, beverage and hotel operations are covered. Standard hospitality accounting practices, financial statements, budgets, and financial planning are covered. (3 contact hours)

RTM-222--(3)
SUPERVISORY HOUSEKEEPING
Overviews the fundamentals of housekeeping management. Describes the management functions, tools and practices required in today's lodging and institutional housekeeping departments. (3 contact hours)

RTM-223--(3)
CONVENTION MANAGEMENT AND SERVICE
Defines the scope and various segments of the convention market, explains what is required to meet individual needs, and explores methods and techniques that lead to better service. (3 contact hours)

RTM-225--(3)
BANQUET & SPECIALTY SERVICES
An orientation to the field of catering, this course includes all of the activities associated with the sales, organization, food preparation, and service of catered functions, banquets and other specialty functions, including hotel room service. (3 contact hours)

RTM-227--(3)
FRONT OFFICE PROCEDURES
Presents a systematic approach to front office procedures by detailing the flow of business through a hotel, beginning with the reservation process and ending with check-out and settlement. Examines the various elements of effective front office management, paying particular attention to planning and evaluating front office operations and to personnel management. Front office procedures and management are placed within the context of the overall operation of a hotel. (3 contact hours)

RTM-230--(1)
HOSPITALITY PORTFOLIO
A 'portfolio' approach to the internship/field experience component required in all professions, this course is based on the work-based skills outlined in the Secretary Commission on Acquiring Necessary Skills (SCANS) report and the National Skill Standards Board of the Department of Labor. Students lacking work-based skills will have planned and supervised occupational work experience and visits to multiple work sites in the community. Visits are organized to include those of several management levels in a variety of businesses. Visits may be brief tours or a several-day assignment to 'job shadow' a manager or work as a cook, server, front desk agent, etc. Students should meet with the program coordinator immediately upon enrolling in the Restaurant/ Hotel Management Program to plan their portfolio work. ( contact hours)

RTM-231--(3)
HOSPITALITY SUPERVISION
Corequisite: Registration or credit in RTM-101. Prepares the student for the transition from employee to supervisor, including how to handle difficult employees, implement motivational techniques and conduct performance evaluations. (3 contact hours)

RTM-233--(3)
HOSPITALITY INTERNSHIP
Prerequisite: Consent of instructor. Provides planned and supervised occupational field experience as it relates to the student's occupational program. Student will work at least 15 hours a week over a two-semester period. (15 contact hours)