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 Services Industry | 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 and Community 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 | English Composition and Reading 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 Services Industry | 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.