Course Descriptions for RSTO
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RSTO 1191 (1 Credit Hours)
Offered at ECC
Special Topics in Food and Beverage/Restaurant Operations Manager
This is a WECM Course Number.
Course Description: Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (1 Lec., 1 Lab.)
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RSTO 1291 (2 Credit Hours)
Offered at ECC
Special Topics in Food and Beverage/Restaurant Operations Manager
This is a WECM Course Number.
Course Description: Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (2 Lec., 1 Lab.)
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RSTO 1301 (3 Credit Hours)
Offered at ECC
Beverage Management
This is a WECM Course Number.
Course Description: A study of the beverage service of the hospitality industry including spirits, wines, beers, and non alcoholic beverages. Topics include purchasing, resource control, legislation, marketing, physical plant requirements, staffing, service, and the selection of wines to enhance foods. (3 Lec., 1 Lab.)
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RSTO 1304 (3 Credit Hours)
Offered at ECC
Dining Room Service
This is a WECM Course Number.
Course Description: Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel. Dining Room Service classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (1 Lec., 7 Lab.)
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RSTO 1306 (3 Credit Hours)
Offered at ECC
Facilities Layout and Design
This is a WECM Course Number.
Course Description: Overview of the planning, development, and feasibility aspects of building or renovating a food service facility. Application of principles of work and flow analysis, spatial relationships, and equipment selection as they relate to the overall layout and design. (3 Lec., 1 Lab.)
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RSTO 1313 (3 Credit Hours)
Offered at ECC
Hospitality Supervision
This is a WECM Course Number.
Course Description: Fundamentals of recruiting, selection, and training of food service and hospitality personnel. Topics include job descriptions, schedules, work improvement, motivation, and applicable personnel laws and regulations. Emphasis on leadership development. (3 Lec., 1 Lab.)
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RSTO 1319 (3 Credit Hours)
Offered at ECC
Viticulture and Enology
This is a WECM Course Number.
Course Description: A study of the growing regions, production, processing, and distribution of domestic and international wines. Topics include types of wine grapes, varieties of wine, proper storage procedures, and the techniques of proper wine service. Student must be 21 on first class day. (3 Lec., 1 Lab.)
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RSTO 1325 (3 Credit Hours)
Offered at ECC
Purchasing for Hospitality Operations
This is a WECM Course Number.
Course Description: Study of purchasing and inventory management of foods and other supplies include development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management, and issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record keeping at each stage of the purchasing cycle. (3 Lec., 1 Lab.)
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RSTO 1380 (3 Credit Hours)
Offered at ECC
Cooperative Education - Restaurant, Culinary and Catering Management/Manager
This is a WECM Course Number.
Course Description: Career related activities encountered in the student's area of specialization are offered through an individualized agreement among the college, employer, and student. Under supervision of the college and the employer, the student combines classroom learning with work experience. Directly related to a technical discipline, specific learning objectives guide the student through the paid work experience. Includes a lecture component. (1 Lec., 20 Ext.)
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RSTO 1391 (3 Credit Hours)
Offered at ECC
Special Topics in Food and Beverage/Restaurant Operations Manager
This is a WECM Course Number.
Course Description: Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (2 Lec., 4 Lab.)
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RSTO 1491 (4 Credit Hours)
Course not offered this year at any colleges of DCCCD.
Special Topics in Food and Beverage/Restaurant Operations Manager
This is a WECM Course Number.
Course Description: Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (2 Lec., 4 Lab.)
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RSTO 2280 (2 Credit Hours)
Offered at ECC
Cooperative Education - Restaurant, Culinary and Catering Management/Manager
This is a WECM Course Number.
Prerequisite: RSTO 1380.
Course Description: Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. (1 Lec., 10 Ext.)
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RSTO 2301 (3 Credit Hours)
Offered at ECC
Principles of Food and Beverage Controls
This is a WECM Course Number.
Prerequisite: TECM 1391, MATH 1314, MATH 1414 or concurrent enrollment.
Course Description: A study of financial principles and controls of food service operation including review of operation policies and procedures. Topics include financial budgeting and cost analysis emphasizing food, beverage, and labor costs, operational analysis, and international and regulatory procedures. (3 Lec., 1 Lab.)
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RSTO 2307 (3 Credit Hours)
Offered at ECC
Catering
This is a WECM Course Number.
Course Description: Principles, techniques, and applications for both on-premises, off-premises, and group marketing of catering operations including food preparation, holding, and transporting techniques. (3 Lec., 1 Lab.)
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RSTO 2380 (3 Credit Hours)
Offered at ECC
Cooperative Education - Restaurant, Culinary and Catering Management/Manager
This is a WECM Course Number.
Prerequisite: RSTO 1380.
Course Description: Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component. (1 Lec., 20 Ext.)
* Note:
This Course Description includes updates that were added after it was originally published on June 11, 2015. (Current) | (Changes)
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Academic Courses
Designated by the Texas Higher Education Coordinating Board for transfer among community colleges and state public four year colleges and universities as freshman and sophomore general education courses.
WECM Courses
Designated by the Texas Higher Education Coordinating Board as workforce education (technical) courses offered for credit and CEUs (Continuing Education Units). While these courses are designed to transfer among state community colleges, they are not designed to automatically transfer to public four-year colleges and universities.
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