State Control Number: 04974
Program Code: REMA.AS
Program Length: 24 months
Approved for Federal Financial Aid: Yes
To earn this degree, complete the major coursework with “C” grades or better and 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 VVC General Education pattern;
- Information Competency; Global Citizenship; Kinesiology; and
- 2.0 minimum overall degree-applicable GPA.
Courses may be double-counted in the major and in a general education category. Courses counted in 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 Services½industry | 3.0 |
| RMGT 94 | Hospitality and Restaurant Management | 3.0 |
| RMGT 120 | Introduction to Nutrition | 3.0 |
| Total Units | 51 | |
Suggested Plan of Study
Career, salary, and labor market data information.
| First Year | ||
|---|---|---|
| Fall | Units | |
| RMGT 81 | Culinary Fundamentals I | 3.0 |
| RMGT 82 | Customer Service | 3.0 |
| RMGT 86 | Food Service Sanitation | 3.0 |
| RMGT 87 | Culinary Fundamentals II | 3.0 |
| HLTH 102 | Contemporary Problems in Personal And½community Health 2 | 3.0 |
| MATH 132 | The Ideas of Math | 3.0 |
| Units | 18 | |
| Spring | ||
| RMGT 83 | Kitchen/Dinning Room Training | 6.0 |
| RMGT 94 | Hospitality and Restaurant Management | 3.0 |
| RMGT 88 | Management by Menu | 3.0 |
| ENGL 101.0 | 2 | 4.0 |
| Units | 16 | |
| Summer | ||
| RMGT 120 | Introduction to Nutrition | 3.0 |
| VVC GE Category III – Humanities 4 | 3.0 | |
| Units | 6 | |
| Second Year | ||
| Fall | ||
| RMGT 84 | Kitchen/Dining Room Management | 6.0 |
| RMGT 89 | Purchasing for Food Service Managers | 3.0 |
| RMGT 91 | Controlling Food Service Costs | 3.0 |
| CMST 106 | Interpersonal Communication | 3.0 |
| VVC GE Category IIB – American Institutions | 3.0 | |
| Units | 18 | |
| Spring | ||
| RMGT 85 | Advanced Culinary Management and Leaders | 6.0 |
| RMGT 90 | Restaurant Marketing | 3.0 |
| RMGT 93 | HR Management in the Food Services½industry | 3.0 |
| GUID 105 | Personal & Career Success | 3.0 |
| Units | 15 | |
| Total Units | 73 | |
- 2
Double counts for General Education and Competency.
- 4
Select a course that also fulfills Global Citizenship competency.