2013 - 2014 Combined Catalogs of the Colleges

Course Descriptions for Food and Hospitality Institute


Course Description Index | Degree Plans

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These Course Descriptions include updates that were added after the original publication on May 28, 2013.
New students who are entering the college for the first time should follow this version when selecting courses.

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CHEF 1301 (3 Credit Hours)
Offered at ECC

Basic Food Preparation
This is a WECM Course Number.
Prerequisite: CHEF 1305 with a "C" or better or concurrently enrolled in CHEF 1305.
Course Description: A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. The student will discuss and prepare various stocks, sauces, soups, fruit, vegetables, starches, sandwiches, salads and dressings. Culinary lab 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. This course must be completed with a grade of “C” or better. (2 Lec., 4 Lab.)


CHEF 1302 (3 Credit Hours)
Offered at ECC

Principles of Healthy Cuisine
This is a WECM Course Number.
Prerequisite: CHEF 2331 and CHEF 1305 with a "C" or better. Failure to comply will result in the student being dropped from the course.
Course Description: Introduction to the principles of planning, preparation, and presentation of nutritionally balanced meals. Adaptation of basic cooking techniques to lower the fat and caloric content. Alternative methods and ingredients will be used to achieve a healthier cooking style. Culinary lab 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. (2 Lec., 4 Lab.)


CHEF 1305 (3 Credit Hours)
Offered at ECC

Sanitation and Safety
This is a WECM Course Number.
Course Description: A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards. This course must be completed with a grade of “C” or better. (3 Lec., 1 Lab.)


CHEF 1310 (3 Credit Hours)
Offered at ECC

Garde Manger
This is a WECM Course Number.
Prerequisite: CHEF 2331 and CHEF 1305 with a "C" or better. Failure to comply will result in the student being dropped from the course.
Course Description: A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods. Culinary lab 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. (2 Lec., 4 Lab.)


CHEF 1364 (3 Credit Hours)
Offered at ECC

Practicum (or Field Experience) - Culinary Arts/Chef Training
This is a WECM Course Number.
Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. (21 Ext.)


CHEF 1441 (4 Credit Hours)
Offered at ECC

American Regional Cuisine
This is a WECM Course Number.
Prerequisite: CHEF 2331 and CHEF 1305 with a "C" or better. Failure to comply will result in the student being dropped from the course.
Course Description: A study of the development of regional cuisine's in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and build a portfolio of recipe strategies and production systems. Students will work in groups to plan, execute and evaluate a weekly meal served to the public. Focus will be on menu and production planning, as well as cost analysis. Culinary lab 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. (2 Lec., 6 Lab.)


CHEF 1445 (4 Credit Hours)
Offered at ECC

International Cuisine
This is a WECM Course Number.
Prerequisite: CHEF 2331 and CHEF 1305 with a "C" or better. Failure to comply will result in the student being dropped from the course.
Course Description: The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world. Students will work in groups to plan, execute and evaluate a weekly meal served to the public. Focus will be on menu and production planning, as well as cost analysis. Culinary lab 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. (2 Lec., 6 Lab.)


CHEF 2302 (3 Credit Hours)
Offered at ECC

Saucier
This is a WECM Course Number.
Prerequisite: CHEF 2331 and CHEF 1305 with a "C" or better. Failure to comply will result in the student being dropped from the course.
Course Description: Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Culinary lab 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. (2 Lec., 4 Lab.)


CHEF 2331 (3 Credit Hours)
Offered at ECC

Advanced Food Preparation
This is a WECM Course Number.
Prerequisite: CHEF 1301 and CHEF 1305 with a "C" or better. Failure to comply will result in the student being dropped from the course.
Course Description: Topics include the concept of pre-cooked food items and the preparation of canapes, hors d'oeuvres, and breakfast items. Meat, seafood, and poultry preparation, baking and menu planning are also included. The student will discuss and review Basic Food Preparation. Culinary lab 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. (2 Lec., 4 Lab.)


CHEF 2341 (3 Credit Hours)
Offered at ECC

Advanced Culinary Competition
This is a WECM Course Number.
Prerequisite: CHEF 2331 or PSTR 2331 and CHEF 1305 with a "C" or better. Failure to comply will result in the student being dropped from the course.
Course Description: Skill development for culinary competition by offering advanced experience in salon presentations as well as hot food competition. Culinary lab 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. (2 Lec., 4 Lab.)


CHEF 2364 (3 Credit Hours)
Offered at ECC

Practicum (or Field Experience) - Culinary Arts/Chef Training
This is a WECM Course Number.
Prerequisite: CHEF 1364.
Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. (21 Ext.)


FDNS 1309 (3 Credit Hours)
Offered at ECC

Nutrition in the Community
This is a WECM Course Number.
Prerequisite: RSTO 1317 or NUTR 1322.
Course Description: A study of the nutritional status of populations at the national, state, and local community levels. Socioeconomic cultural, and psychological influences on eating behavior, national and state health objectives, marketing strategies for objective implementation and community nutrition programs serving risk-group populations. Basic teaching/counseling methods for the nutrition education of small groups and individual clients/patients. (3 Lec., 1 Lab.)


FDNS 1391 (3 Credit Hours)
Offered at ECC

Special Topics in Foods and Nutrition Studies, General
This is a WECM Course Number.
Course Description: Topics address recently identified current events, skills, knowledges, 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. (3 Lec., 1 Lab.)


HAMG 1191 (1 Credit Hours)
Course not offered this year at any colleges of DCCCD.

Special Topics in Hospitality Administration and Management
This is a WECM Course Number.
Course Description: Topics address recently identified current events, skills, knowledge, 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.)


HAMG 1305 (3 Credit Hours)
Course not offered this year at any colleges of DCCCD.

Principles Of Tourism Management
This is a WECM Course Number.
Course Description: Introduction to the travel and tourism industry. Topics include marketing, travel, the market, and the shape of travel demand. (3 Lec.)


HAMG 1311 (3 Credit Hours)
Course not offered this year at any colleges of DCCCD.

Sanitation and Safety
This is a WECM Course Number.
Course Description: The fundamentals of sanitation practices, laws, methods, and techniques of food handling for protection, safety, and accident prevention. (3 Lec.)


HAMG 1313 (3 Credit Hours)
Offered at RLC

Front Office Procedures
This is a WECM Course Number.
Course Description: Functions of front office operations as they relate to customer service. Includes a study of front office interactions with other departments in the lodging operation. (3 Lec., 1 Lab.)


HAMG 1317 (3 Credit Hours)
Course not offered this year at any colleges of DCCCD.

Recreational Services
This is a WECM Course Number.
Course Description: The study of the recreation and entertainment industry. Emphasizes sporting and entertainment venues, tourism attractions, and other public and private sector special events. (3 Lec.)


HAMG 1319 (3 Credit Hours)
Course not offered this year at any colleges of DCCCD.

Computers In Hospitality
This is a WECM Course Number.
Course Description: An introduction to computers and their relationship as an information system to the hospitality industry. This course includes an overview of industry-specific software. (3 Lec., 1 Lab.)


HAMG 1321 (3 Credit Hours)
Offered at ECC, RLC

Introduction to Hospitality Industry
This is a WECM Course Number.
Course Description: Introduction to the elements of the hospitality industry. (3 Lec., 1 Lab.)


HAMG 1324 (3 Credit Hours)
Offered at RLC

Hospitality Human Resources Management
This is a WECM Course Number.
Course Description: Principles and procedures of human resource management in the hospitality industry (3 Lec.)


HAMG 1340 (3 Credit Hours)
Course not offered this year at any colleges of DCCCD.

Hospitality Legal Issues
This is a WECM Course Number.
Course Description: A course in legal and regulatory requirements that impact the hospitality industry. Topics include Occupational Safety and Health Administration (OSHA), labor regulations, tax laws, tip reporting, franchise regulations, and product liability laws. (3 Lec.)


HAMG 1342 (3 Credit Hours)
Course not offered this year at any colleges of DCCCD.

Guest Room Management
This is a WECM Course Number.
Course Description: A study of the working relationship among housekeeping, front office, and maintenance in the lodging industry. (3 Lec., 1 Lab.)


HAMG 1381 (3 Credit Hours)
Course not offered this year at any colleges of DCCCD.

Cooperative Education - Hospitality Administration/Management, General
This is a WECM Course Number.
Course Description: Career related activities encountered in the student's area of specialization are offered through a cooperative agreement between 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. (1 Lec., 20 Ext.)


HAMG 1391 (3 Credit Hours)
Course not offered this year at any colleges of DCCCD.

Special Topics In Hospitality Administration And Management
This is a WECM Course Number.
Course Description: Topics address recently identified current events, skills, knowledge, 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. (3 Lec.)


HAMG 2301 (3 Credit Hours)
Course not offered this year at any colleges of DCCCD.

Principles of Food And Beverage Operations
This is a WECM Course Number.
Course Description: An introduction to food and beverage management in various hospitality environments. Emphasizes cost controls from procurement to marketing and sales. Examines forecasting, menu planning and pricing, logistical support, production, purchasing, and quality assurance. (3 Lec.)


HAMG 2305 (3 Credit Hours)
Offered at RLC

Hospitality Management and Leadership
This is a WECM Course Number.
Course Description: An overview of management and leadership in the hospitality industry with an emphasis on management philosophy, policy formulation, communications, motivation and team building. (3 Lec.)


HAMG 2307 (3 Credit Hours)
Offered at ECC, RLC

Hospitality Marketing and Sales
This is a WECM Course Number.
Prerequisite: CHEF 1301 or PSTR 1301 or TRVM 1300 with a "C" or better.
Course Description: Identification of the core principles of marketing and sales and their impact on the hospitality industry. (3 Lec.)

* Note: This Course Description includes updates that were added after it was originally published on May 28, 2013. (Original) | (Changes)


HAMG 2330 (3 Credit Hours)
Course not offered this year at any colleges of DCCCD.

Convention and Group Management and Services
This is a WECM Course Number.
Course Description: An application of the essential components of successful convention and meeting planning. (3 Lec.)


HAMG 2332 (3 Credit Hours)
Course not offered this year at any colleges of DCCCD.

Hospitality Financial Management
This is a WECM Course Number.
Course Description: Methods and application of financial management within the hospitality industry. Primary emphasis on sales accountability, internal controls, and report analysis. (3 Lec.)


HAMG 2337 (3 Credit Hours)
Course not offered this year at any colleges of DCCCD.

Hospitality Facilities Management
This is a WECM Course Number.
Course Description: Identification of building systems, facilities and sustainability management, and security and safety procedures. (3 Lec.)


HAMG 2381 (3 Credit Hours)
Course not offered this year at any colleges of DCCCD.

Cooperative Education-Hospitality Administration/Management, General
This is a WECM Course Number.
Course Description: Career related activities encountered in the student's area of specialization are offered through a cooperative agreement between 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. (1 Lec., 20 Ext.)


IFWA 1318 (3 Credit Hours)
Offered at ECC

Nutrition for the Food Service Professional
This is a WECM Course Number.
Course Description: An introduction to nutrition including nutrients, digestion and metabolism, menu planning, recipe modification, dietary guidelines and restrictions, diet and disease, and healthy cooking techniques. (3 Lec., 1 Lab.)


IFWA 1371 (3 Credit Hours)
Course not offered this year at any colleges of DCCCD.

Organization and Management
This is a Local Need Course.
Course Description: The organizational structure of various types of group care institutions is studied. Administration, tools of management, budget, and cost analysis are emphasized. (3 Lec., 1 Lab.)


PSTR 1191 (1 Credit Hours)
Offered at ECC

Special Topics in Baker/Pastry Chef
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.)


PSTR 1206 (2 Credit Hours)
Offered at ECC

Cake Decorating I
This is a WECM Course Number.
Course Description: Introduction to skills, concepts and techniques of cake decorating. Baking and pastry lab 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., 3 Lab.)


PSTR 1207 (2 Credit Hours)
Course not offered this year at any colleges of DCCCD.

Cake Decorating II
This is a WECM Course Number.
Prerequisite: PSTR 1206.
Course Description: A course in decoration of specialized and seasonal products. Baking and pastry lab 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., 3 Lab.)


PSTR 1291 (2 Credit Hours)
Offered at ECC

Special Topics in Baker/Pastry Chef
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.)


PSTR 1301 (3 Credit Hours)
Offered at ECC

Fundamentals of Baking
This is a WECM Course Number.
Prerequisite: CHEF 1305 with a "C" or better or concurrently enrolled in CHEF 1305.
Course Description: Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products. Baking and pastry lab 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. This course must be completed with a grade of "C" or better. (2 Lec., 4 Lab.)


PSTR 1305 (3 Credit Hours)
Offered at ECC

Breads and Rolls
This is a WECM Course Number.
Prerequisite: PSTR 1301 and CHEF 1305 with a "C" or better. Failure to comply will result in student being dropped from this course.
Course Description: Concentration on fundamentals of chemically and yeast raised breads and rolls. Instruction on commercial preparation of a wide variety of products. Baking and pastry lab 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. This course must be completed with a grade of "C" or better. (2 Lec., 4 Lab.)


PSTR 1310 (3 Credit Hours)
Offered at ECC

Pies, Tarts, Teacakes and Cookies
This is a WECM Course Number.
Prerequisite: PSTR 1301 and CHEF 1305 with a "C" or better. Failure to comply will result in student being dropped from this course.
Course Description: Focus on preparation of American and European style pie and tart fillings and dough, cookies, teacakes, custard and batters. Instruction in finishing and presentation techniques. Baking and pastry lab 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. (2 Lec., 4 Lab.)


PSTR 1312 (3 Credit Hours)
Offered at ECC

Laminated Dough, Pate a Choux, and Donuts
This is a WECM Course Number.
Prerequisite: PSTR 1305 and CHEF 1305 with a "C" or better. Failure to comply will result in student being dropped from this course.
Course Description: Focus on preparation of laminated doughs to include puff pastry, croissant, and Danish and a variety of pate a choux (eclair paste) products and donuts. Fillings and finishing techniques included. Baking and pastry lab 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. (2 Lec., 4 Lab.)


PSTR 1342 (3 Credit Hours)
Course not offered this year at any colleges of DCCCD.

Quantity Bakeshop Production
This is a WECM Course Number.
Prerequisite: PSTR 1305 and PSTR 1310 or 2331 and CHEF 1305 with a "C" or better.
Course Description: Advanced baking techniques to include volume production of breads and desserts. Baking and pastry lab 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. (2 Lec., 4 Lab.)


PSTR 1343 (3 Credit Hours)
Offered at ECC

Bakery Operations and Management
This is a WECM Course Number.
Prerequisite: PSTR 1301 with a "C" or better. Failure to comply will result in student being dropped from this course.
Course Description: Introduction to management, marketing, supervision and sanitation principles required in retail and wholesale bakery operations. Emphasis on cost control, pricing, computer usage and personnel issues. (3 Lec., 1 Lab.)


PSTR 1364 (3 Credit Hours)
Offered at ECC

Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef
This is a WECM Course Number.
Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college and student. (21 Ext.)


PSTR 1371 (3 Credit Hours)
Course not offered this year at any colleges of DCCCD.

Bakery Operations and Management
This is a Local Need Course.
Course Description: Introduction to management, marketing, supervision and sanitation principles required in retail and wholesale bakery operations. (3 Lec., 1 Lab.)


PSTR 1391 (3 Credit Hours)
Offered at ECC

Special Topics in Baker/Pastry Chef
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.)


PSTR 1442 (4 Credit Hours)
Offered at ECC

Quantity Baking Production
This is a WECM Course Number.
Prerequisite: PSTR 1305 with a "C" or better. Failure to comply will result in student being dropped from this course.
Course Description: Advanced baking techniques to include volume production of a variety of breads and desserts. Baking and pastry lab 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. (2 Lec., 6 Lab.)


PSTR 1471 (4 Credit Hours)
Offered at ECC

Quantity Bakeshop Production-International Baking
This is a Local Need Course.
Prerequisite: PSTR 1305 with a "C" or better. Failure to comply will result in student being dropped from this course.
Course Description: Advanced baking techniques to include volume production of a variety of breads and desserts. A study of classical baking skills associated with the preparation and service of international and ethnic cuisines as it relates to baking. Application of skills to develop, organize and build a portfolio of formula strategies and production systems as it relates to the pastry and bake shop. Topics include similarities between food production systems used in the United States and international cuisines. (2 Lec., 6 Lab.)


PSTR 2207 (4 Credit Hours)
Offered at ECC

Cake Decorating II
This is a WECM Course Number.
Course Description: A course in decoration of specialized and seasonal products. Baking and pastry lab 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., 3 Lab.)


PSTR 2330 (3 Credit Hours)
Offered at ECC

Advanced Pastry Competition
This is a WECM Course Number.
Prerequisite: PSTR 2331 with a "C" or better. Failure to comply will result in student being dropped from this course.
Course Description: Skill development for culinary competition by offering advanced experience in salon presentations. Baking and pastry lab 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. (2 Lec., 4 Lab.)


PSTR 2331 (3 Credit Hours)
Offered at ECC

Advanced Pastry Shop
This is a WECM Course Number.
Prerequisite: PSTR 1301 and CHEF 1305 (or concurrent enrollment) with a "C" or better. Failure to comply will result in student being dropped from this course.
Course Description: A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques. Baking and pastry lab 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. This course must be completed with a grade of "C" or better. (2 Lec., 4 Lab.)


PSTR 2364 (3 Credit Hours)
Offered at ECC

Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef
This is a WECM Course Number.
Prerequisite: PSTR 1364.
Course Description: Practical, general workplace training supported by an individualized learning plan developed by the employer, college and student. (21 Ext.)


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.)


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.)


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.)


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.)


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.)


RSTO 1311 (3 Credit Hours)
Course not offered this year at any colleges of DCCCD.

Marketing of Hospitality Services
This is a WECM Course Number.
Course Description: An overview of marketing strategies for the hospitality industry including unique features of the hospitality business for marketing orientation. Topics include service marketing, strategic planning, competition, analyzing the environment, and marketing to the season/event. (3 Lec., 1 Lab.)


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.)


RSTO 1317 (3 Credit Hours)
Course not offered this year at any colleges of DCCCD.

Nutrition for the Food Service Professional
This is a WECM Course Number.
Course Description: An introduction to nutrition including nutrients, digestion and metabolism, menu planning, recipe modification, dietary guidelines and restrictions, diet and disease, and healthy cooking techniques. (3 Lec., 1 Lab.)


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.)


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.)


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.)


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.)


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.)


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.)


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.)


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.)



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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