2021 - 2022 Catalog
Course Descriptions for RSTO
Course Number: RSTO 1191 (1 Credit Hours)
Listed by Campus(es): ECC
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.)
Listed by Campus(es): ECC
Course Title: 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.)
Course Number: RSTO 1291 (2 Credit Hours)
Listed by Campus(es): ECC
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.)
Listed by Campus(es): ECC
Course Title: 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.)
Course Number: RSTO 1301 (3 Credit Hours)
Listed by Campus(es): ECC
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. Licensing/Certification Agency: American Culinary Federation Educational Institute. (3 Lec., 1 Lab.)
Listed by Campus(es): ECC
Course Title: 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. Licensing/Certification Agency: American Culinary Federation Educational Institute. (3 Lec., 1 Lab.)
Course Number: RSTO 1304 (3 Credit Hours)
Listed by Campus(es): ECC
Prerequisite Required: CHEF 1301 with a "C" or better.
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. Licensing/Certification Agency: American Culinary Federation Educational Institute. (1 Lec., 7 Lab.)
Listed by Campus(es): ECC
Course Title: Dining Room Service
This is a WECM Course Number.Prerequisite Required: CHEF 1301 with a "C" or better.
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. Licensing/Certification Agency: American Culinary Federation Educational Institute. (1 Lec., 7 Lab.)
Course Number: RSTO 1306 (3 Credit Hours)
Listed by Campus(es): ECC
Prerequisite Required: CHEF 1301 with a "C" or better.
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. Licensing/Certification Agency: American Culinary Federation Educational Institute. (3 Lec., 1 Lab.)
Listed by Campus(es): ECC
Course Title: Facilities Layout and Design
This is a WECM Course Number.Prerequisite Required: CHEF 1301 with a "C" or better.
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. Licensing/Certification Agency: American Culinary Federation Educational Institute. (3 Lec., 1 Lab.)
Course Number: RSTO 1313 (3 Credit Hours)
Listed by Campus(es): ECC
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. Licensing/Certification Agency: American Culinary Federation Educational Institute. (3 Lec., 1 Lab.)
Listed by Campus(es): ECC
Course Title: 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. Licensing/Certification Agency: American Culinary Federation Educational Institute. (3 Lec., 1 Lab.)
Course Number: RSTO 1325 (3 Credit Hours)
Listed by Campus(es): ECC
Prerequisite Required: CHEF 1301 with a "C" or better.
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. Licensing/Certification Agency: American Culinary Federation Educational Institute, Council on Hotel Restaurant and Institutional Education. (3 Lec., 1 Lab.)
Listed by Campus(es): ECC
Course Title: Purchasing for Hospitality Operations
This is a WECM Course Number.Prerequisite Required: CHEF 1301 with a "C" or better.
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. Licensing/Certification Agency: American Culinary Federation Educational Institute, Council on Hotel Restaurant and Institutional Education. (3 Lec., 1 Lab.)
Course Number: RSTO 1380 (3 Credit Hours)
Listed by Campus(es): ECC
Prerequisite Required: CHEF 1301 with a "C" or better.
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.)
Listed by Campus(es): ECC
Course Title: Cooperative Education - Restaurant, Culinary and Catering Management/Manager
This is a WECM Course Number.Prerequisite Required: CHEF 1301 with a "C" or better.
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.)
Course Number: RSTO 1391 (3 Credit Hours)
Listed by Campus(es): ECC
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 is cross-listed as RSTO 1491. The student may register for either RSTO 1391 or RSTO 1491 but may receive credit for only one of the two. This course may be repeated if topics and learning outcomes vary. (2 Lec., 4 Lab.)
Listed by Campus(es): ECC
Course Title: 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 is cross-listed as RSTO 1491. The student may register for either RSTO 1391 or RSTO 1491 but may receive credit for only one of the two. This course may be repeated if topics and learning outcomes vary. (2 Lec., 4 Lab.)
Course Number: RSTO 2301 (3 Credit Hours)
Listed by Campus(es): ECC
Prerequisite Required: CHEF 2331 with a grade of "C" or better.
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. Licensing/Certification Agency: American Culinary Federation Educational Institute. (3 Lec., 1 Lab.)
Listed by Campus(es): ECC
Course Title: Principles of Food and Beverage Controls
This is a WECM Course Number.Prerequisite Required: CHEF 2331 with a grade of "C" or better.
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. Licensing/Certification Agency: American Culinary Federation Educational Institute. (3 Lec., 1 Lab.)
Course Number: RSTO 2307 (3 Credit Hours)
Listed by Campus(es): ECC
Prerequisite Required: CHEF 1301 with a "C" or better.
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. Licensing/Certification Agency: American Culinary Arts Educational Institute. (3 Lec., 1 Lab.)
Listed by Campus(es): ECC
Course Title: Catering
This is a WECM Course Number.Prerequisite Required: CHEF 1301 with a "C" or better.
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. Licensing/Certification Agency: American Culinary Arts Educational Institute. (3 Lec., 1 Lab.)
Course Number: RSTO 2380 (3 Credit Hours)
Listed by Campus(es): ECC
Prerequisite Required: RSTO 1380 with a "C" or better.
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.)
Listed by Campus(es): ECC
Course Title: Cooperative Education - Restaurant, Culinary and Catering Management/Manager
This is a WECM Course Number.Prerequisite Required: RSTO 1380 with a "C" or better.
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.)
ACGM (Lower-Division Academic Course Guide Manual) Courses
WECM (Workforce Education Course Manual) Courses
Designated by the Texas Higher Education Coordinating Board for general academic transfer among community, state, and technical colleges in Texas; and state public four-year colleges and universities as freshman and sophomore general education courses.
WECM (Workforce Education Course Manual) 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.