State Control Number: 04974
Program Code: REMA.VVCGE.AS or REMA.CALGETC.AS
Program Length: 24 months
Approved for Federal Financial Aid: Yes
To earn this degree, complete all of the following graduation requirements:
- 60 minimum degree-applicable units (including a maximum 4 units of activity) and 12 degree-applicable units through VVC;
- the major coursework with "C" grades or higher;
- the VVC General Education (plus American Institutions and Kinesiology Competencies) or CalGETC pattern; and
- 2.0 minimum overall degree-applicable GPA.
Courses may be double-counted in the major, general education, and/or competencies. Courses counted towards one AA/AS major may not be used in another AA/AS major.
| Code | Title | Units |
|---|---|---|
| Required Courses | ||
| RMGT 81 | Culinary Fundamentals I | 3.0 |
| RMGT 82 | Customer Service | 3.0 |
| RMGT 83 | Kitchen/Dinning Room Training | 6.0 |
| RMGT 84 | Kitchen/Dining Room Management | 6.0 |
| RMGT 85 | Advanced Culinary Management and Leaders | 6.0 |
| RMGT 86 | Food Service Sanitation | 3.0 |
| RMGT 87 | Culinary Fundamentals II | 3.0 |
| RMGT 88 | Management by Menu | 3.0 |
| RMGT 89 | Purchasing for Food Service Managers | 3.0 |
| RMGT 90 | Restaurant Marketing | 3.0 |
| RMGT 91 | Controlling Food Service Costs | 3.0 |
| RMGT 93 | HR Management in the Food Services Industry | 3.0 |
| RMGT 94 | Hospitality and Restaurant Management | 3.0 |
| RMGT 120 | Introduction to Nutrition | 3.0 |
| Total Units | 51 | |