Restaurant Management (RMGT)

RMGT 1  Food Server Trainee  (4.5 Units)  

This course will provide the student the opportunity to meet the primary role of server in a foodservice establishment. The responsibility to meet the customer's dining needs is emphasized while maintaining the systems of the restaurant to ensure continued high quality service to all customers and maximize profitability for the operation. These responsibilities are carried out through five functions which are implemented through a number of tasks.

Lecture Hours: 27.00; Lab Hours: 162.00

Transfer: Not transferable

RMGT 2  Prep/Line Cook  (4.5 Units)  

This course will provide the student with the basic and essential training as a prep/line cook. This training includes understanding culinary terminology, proper use of kitchen equipment and hand tools, as well as practical experience. This course will not apply to the Associate Degree.

Lecture Hours: 27.00; Lab Hours: 162.00

Transfer: Not transferable

RMGT 4  Busser  (4.5 Units)  

This course will provide the student with the basic and essential training as a busser to ensure a clean and comfortable dining environment while maintaining the systems of the restaurant to ensure high quality service to all customers and maximize profitability for the operation. This course will not apply to the Associate Degree.

Lecture Hours: 27.00; Lab Hours: 162.00

Transfer: Not transferable

RMGT 6  Dishwasher  (4.5 Units)  

This course will provide the student with the basic and essential training as a dishwasher to secure clean and sanitary equipment used in the foodservice establishment while maintaining the systems of the restaurant to ensure high quality service and maximum profitability for the operation. This course will not apply to the Associate Degree.

Lecture Hours: 27.00; Lab Hours: 162.00

Transfer: Not transferable

RMGT 7  Bakery/Pastry Training  (4.5 Units)  

This course will provide the student the opportunity to achieve maximum results in the development of baking skill and knowledge. The student will learn to produce breads of many types as well as a wide variety of desserts and pastries. This course will not apply to the Associate Degree.

Lecture Hours: 27.00; Lab Hours: 162.00

Transfer: Not transferable

RMGT 8  Catering Training  (4.5 Units)  

This course will provide the student the opportunity to understand the concepts involved in catering for banquets. This willinclude the objective of meeting the client's needs while maintaining the systems of the establishment to ensure continued high quality service and maximum profitability for the operation. This course will not apply to the Associate Degree.

Lecture Hours: 27.00; Lab Hours: 162.00

Transfer: Not transferable

RMGT 75  Understanding Fish and Shellfish  (2.0 Units)  

This course will examine the professional techniques of identifying, purchasing, handling, storing and the marketing of fish and shellfish. It also includes identifying, cutting, filleting, and preparing various fish and seafood.

Lecture Hours: 36.00

Transfer: Not transferable

RMGT 76  Understanding Meats and Poultry  (2.0 Units)  

This course will examine the professional techniques of identifying, purchasing, handling, and storing of various meats and poultry. It also includes identifying, cutting, filleting, and preparing various meats and poultry.

Lecture Hours: 36.00

Transfer: Not transferable

RMGT 80  Off Premise Catering  (3.0 Units)  

This is a comprehensive course covering the fundamentals of catering, sales and marketing as it pertains to catering, and production of operations. Subjects covered include corporate catering, styles of service, finance, completion of necessary forms and paperwork related to catering.

Lecture Hours: 54.00

Transfer: Not transferable

RMGT 81  Prep/Line Cook  (3.0 Units)  

This course will provide the student with basic and essential training as a prep/line cook. This training includes understanding culinary terminology, proper use of kitchen equipment and hand tools. Practical training experience is gained through activities performed in the lab.

Lecture Hours: 36.00; Lab Hours: 54.00

Transfer: Not transferable

RMGT 82  Customer Service  (3.0 Units)  

This course will provide the student with the basic and essential training as a server. This training includes understanding customer service, interpersonal communication, identifying customer expectations, as well as payment procedures. Practical training experience is gained through activities performed in the lab.

Lecture Hours: 36.00; Lab Hours: 54.00

Transfer: Not transferable

RMGT 83  Kitchen/Dinning Room Training  (6.0 Units)  

This course will instruct the student in the different positions in a kitchen and dining room in the foodservice industry. Actual hands-on experience is gained as students learn by working in a foodservice operation. Students will be required to be team leaders for beginning students in the lab.

Prerequisite(s): RMGT 81, RMGT 82, RMGT 86 and RMGT 87 Minimum grade C

Lecture Hours: 36.00; Lab Hours: 216.00

Transfer: Not transferable

RMGT 84  Kitchen/Dining Room Management  (6.0 Units)  

This course will instruct the student to manage kitchen and dining room functions in a foodservice operation. While planning, organizing, corrdinating, directing and controlling a foodservice operation, students will supervise teams as part of the training.

Prerequisite(s): RMGT 83; Minimum grade C

Lecture Hours: 36.00; Lab Hours: 216.00

Transfer: Not transferable

RMGT 85  Advanced Restaurant Management  (6.0 Units)  

This course will instruct the student to integrate the concepts of management skills learned in previous courses. It introduces a more extensive range of techniques, ingredients, and recipes that all successful managers must understand relating to culinary change and innovation.

Prerequisite(s): RMGT 84 minimum grade C

Lecture Hours: 36.00; Lab Hours: 216.00

Transfer: Not transferable

RMGT 86  Food Service Sanitation  (3.0 Units)  

This course provides students with the knowledge to assess risks, establish policies and train employees to assure a safe and sanitary food service operation.

Lecture Hours: 54.00

Transfer: Not transferable

RMGT 87  Professional Cooking  (3.0 Units)  

This course provides an understanding of cooking theory and develops a set of manual skills with the ability to apply these skills to a wide range of cooking styles and products.

Lecture Hours: 54.00

Transfer: Not transferable

RMGT 88  Management by Menu  (3.0 Units)  

This course will provide the student with a comprehensive look at the menu and its uses in a foodservice operation. All aspects of menu planning from customer demographics to kitchen capabilities, to cost cards and menu analysis are discussed.

Lecture Hours: 54.00

Transfer: Not transferable

RMGT 89  Purchasing for Food Service Managers  (3.0 Units)  

This course will introduce the student to the purchasing function in the foodservice industry. Course content will include purchasing principles and procedures including ordering, contract administration and product specifications.

Lecture Hours: 54.00

Transfer: Not transferable

RMGT 90  Restaurant Marketing  (3.0 Units)  

This course examines the concepts, principles and practices involved with marketing a foodservice operation. Students will gain an understanding of how to merchandise and market an establishment to meet the main objective of an operation.

Lecture Hours: 54.00

Transfer: Not transferable

RMGT 91  Controlling Food Service Costs  (3.0 Units)  

This course will provide the student with the basic cost control standards utilized by foodservice operations to maintain profitability and success. Students will gain an understanding of food costs as well as labor costs and ways to ensure prosperity and increased sales for a foodservice operation.

Lecture Hours: 54.00

Transfer: Not transferable

RMGT 93  Hr Mgmt in the Food Services Industry  (3.0 Units)  

This course will provide the student the opportunity to explore Human Resources Management and Supervision in a foodservice operation. All facets of supervision as it applies to a foodservice operation will be discussed including recruiting, selection, training and development, staffing, benefit programs as well as legal guidelines for all employees.

Lecture Hours: 54.00

Transfer: Not transferable

RMGT 94  Hospitality and Restaurant Management  (3.0 Units)  

This course provides the student with a comprehensive focus on what hospitality managers actually do and the most important challenges facing industry leaders today. The topics include leadership and management, planning, organizing, communication and decision making, motivation and control.

Lecture Hours: 54.00

Transfer: Not transferable

RMGT 120  Introduction to Nutrition  (3.0 Units)  

This course focuses on the fundamentals of nutrition as related to the restaurant and food service industry. Course content will include the fundamentals of nutrients, understanding nutrition standards and guidelines, and eating in the United States.

Lecture Hours: 54.00

Transfer: Transfers to CSU only

RMGT 138  Coop Ed Restaurant Management  (1-8 Units)  

Cooperative Education: This course is designed for students who are cross-training at their current worksite for upward mobility or possible career changes, as well as those looking for entry-level occupational training through work-based learning experiences. Students must have a co-op approved worksite to enroll in this class and establish new learning objectives. Please refer to the Cooperative Education section in this catalog for more information

Transfer: Transfers to CSU only