Rest/Hotel Mgt & Culinary Arts (RTM)

RTM-100. Food Service Sanitation. (2 Credits)

Studies the courses and prevention of food-born illness. Stresses food service worker's responsibilities in protecting the public health. Course meets the educational requirements for the Illinois Department of Public Health and the Educational Foundation of the National Restaurant Association (formerly NIFI) Certification. (2 contact hours)

RTM-101. Intro to Hospitality Industry. (3 Credits)

Introduces the history, organization, systems, problems, and career opportunities in the hospitality industry, including customer and personnel relations, current laws and trends, basic cost control techniques, and food management. Reviews the organization of hotel, and food and beverage operations. (3 contact hours)

RTM-102. Quantity Food Production I. (4 Credits)

Introduces basic skills and knowledge to develop a strong foundation within culinary arts management. Examines guidelines used in operations management, including quality control, food handling, preparation, and production. The American Culinary Federation guidelines have been used for this course. This course is a part of the National Restaurant Association's Educational Foundation Management Diploma Program. Fee is required. (7 contact hours)

RTM-103. Basic Food Theory. (2 Credits)

This course is designed to introduce the student to the basic principles of food preparation in commercial operations. Topics include kitchen safety, the care and use of equipment, the use of standard recipes, food service, and the preparation of foods used in commercial food operations. Emphasis is placed on the basic food preparation of entrees, starches, vegetables, salads, soups, and appetizers. It is recommended that this course be taken concurrently with RTM-102 or RTM-209. (2 contact hours)

RTM-202. Quantity Food Production II. (4 Credits)

Designed for students who have proficiency in all basic skills and knowledge of culinary arts management. Emphasizes intermediate methods and techniques of culinary arts, with a concentration on regional American cuisine, meat and seafood cookery and fabrication, and the food production system. The American Culinary Federation guidelines have been used for this course. This course is a part of the National Restaurant Association's Educational Foundation Management Diploma Program. Fee is required. (7 contact hours)

RTM-203. Garde Manger. (4 Credits)

Master the skills of garde manger, which is the artistic presentation of food. Learn the concepts of garde manger and buffet management in both a classroom and laboratory environment. Through participation in hands-on laboratory experiences, students study professional plate presentations, displays and show pieces. The American Culinary Federation guidelines have been used as a standard for this course. Fee is required. (7 contact hours)

RTM-204. Quantity Food Production III. (4 Credits)

This course is recommended for students who have attained an intermediate level of skill and knowledge in culinary arts management. Advanced methods and techniques will be taught with an emphasis on international cuisine. Examine various cultures and their traditional food habits to develop a better understanding of the many cultures in America, and how these cultures and cuisines have influenced American cuisine and the hospitality industry today. Fee is required. (7 contact hours)

RTM-205. Beverage Management. (3 Credits)

An introduction to the principles of beverage management. Non-alcoholic beverages as well as wine, spirits and beers are studied. (4 contact hours)

RTM-206. Menu Writing and Marketing. (3 Credits)

Introduces menu writing and developing marketing strategies for hotels, restaurants, clubs, and resorts. (3 contact hours)

RTM-209. Baking/Pastry I. (4 Credits)

Develop skills and knowledge essential in baking. Includes basic principles in the baking process, and ingredient standards and usage. Covers techniques in mixing and preparation of professional finished products. Studies yeast dough products such as bread and rolls, sweet yeast dough products, quick breads and batters, as well as pies and tarts. The American Culinary Federation guidelines have been used for this course. Fee is required. (7 contact hours)

RTM-210. Nutrition for Food Service Managers. (3 Credits)

Details the fundamentals of nutrients, their sources and their functions, the U.S. recommended dietary allowances, and the U.S. dietary guidelines are presented in detail, as well as menus that comply with them. Special diets required during pregnancy, adolescence and adulthood, as well as for athletes and vegetarians, are presented. Prepares food service managers to accommodate the consumer's increasing awareness of nutrition. (3 contact hours)

RTM-211. Baking/Pastry II. (4 Credits)

The mastery of skills and knowledge in advanced baking and pastries. Includes specialty breads, pastries, classic desserts, marzipan, chocolate work, cocoa printing, advanced decorating techniques, and showpieces. The American Culinary Federation guidelines have been used for this course. Fee is required. (7 contact hours)

RTM-213. Artisan Breads. (4 Credits)

This course is designed to expose the student to a variety of yeast bread-making techniques. A thorough understanding of the ingredients, baking theory, mixing methods and baking methods will be taught. Students will work with a variety of flours and grains, as well as learning sourdoughs and pre-ferments. Fee is required. (7 contact hours)

RTM-214. Chocolate & Confectionary Artistry. (4 Credits)

This course is designed to introduce students to working with chocolate and making of confectionary. Emphasis will be placed on tempering and proper handling of a variety of chocolates, candies and decorations, as well as learn how to build a chocolate showpiece. Students will learn how to prepare a variety of confections and sugar decorations. Fee is required. (7 contact hours)

RTM-217. Special Topics in Culinary Arts. (2 Credits)

This course is designed to offer a variety of special topics related to the food service industry. The special topic classes will help students be aware of relevant and emerging trends in the industry. This course may be taken three times for credit as long as different topics are selected. (3 contact hours)

RTM-218. Baking Science & Recipe Development. (2 Credits)

This course is designed to further advance a student's knowledge of baking through experimentation in the lab. This course includes basic principles in the baking process, ingredient identification, tasting and sensory evaluations. The process of developing recipes also emphasized. (4 contact hours)

RTM-222. Supervisory Housekeeping. (3 Credits)

Overviews the fundamentals of housekeeping management. Describes the management functions, tools and practices required in today's lodging and institutional housekeeping departments. (3 contact hours)

RTM-223. Convention Management and Service. (3 Credits)

Defines the scope and various segments of the convention market, explains what is required to meet individual needs, and explores methods and techniques that lead to better service. (3 contact hours)

RTM-224. Cake Decorating. (4 Credits)

This course is designed to introduce students to cake decorating, from basic techniques, such as cake baking, buttercream frosting production and piping skills, to advanced decorating techniques utilizing rolled fondant, gum paste, and marzipan. Students prepare buttercream-frosted cakes with simple decorations and multi-faceted piped decorations as well as fondant-covered cakes with fondant decorations, gum paste flowers, and modeled figures. Students gain experience with round cakes, sheet cakes, and tiered cakes. Bakery business management is also discussed, including customer service, pricing and marketing/promotion. Fee is required. (7 contact hours)

RTM-226. Front-of-the-House Management. (4 Credits)

This course is designed to introduce students to the front-of-the-house (FOH) operations and professional dining service techniques. These techniques include etiquette, quality service, positive guest relations, check handling skills, and effective communication skills. In addition, students will use various table service techniques to serve hot and cold food and beverages. As an orientation to the field of catering, this course includes all the activities associated with the sales, organization, food preparation, and service of catered functions, banquets and other specialty functions, including hotel room service. Fee is required. (7 contact hours)

RTM-227. Front Office Procedures. (3 Credits)

Presents a systematic approach to front office procedures by detailing the flow of business through a hotel, beginning with the reservation process and ending with check-out and settlement. Examines the various elements of effective front office management, paying particular attention to planning and evaluating front office operations and to personnel management. Front office procedures and management are placed within the context of the overall operation of a hotel. (3 contact hours)

RTM-231. Hospitality Supervision. (3 Credits)

Prepares the student for the transition from employee to supervisor, including how to handle difficult employees, implement motivational techniques and conduct performance evaluations. (3 contact hours)

RTM-233. Hospitality Internship. (3 Credits)

Provides planned and supervised occupational field experience as it relates to the student's occupational program. Student will work at least 15 hours a week over a two-semester period. Fee is required. (15 contact hours)

RTM-240. Purchasing and Cost Control. (3 Credits)

This course introduces the key concepts of purchasing and receiving practices in quality foodservice operations. The influence of quality standards and regulations on the purchasing function of food products is presented, including the proper receiving and storage of food and non-food items. (3 contact hours)

RTM-245. Quantity Food Production IV. (4 Credits)

This is designed as a capstone course for students. The course applies the principles of food preparation in full-service restaurants, including both independent units and units within a commercial/non-commercial food service operation. The course emphasizes fine cuisine, menu development and presentation, and systems and controls within the kitchen environment. Fee is required. (7 contact hours)

RTM-250. Baking/Pastry III. (4 Credits)

This class is the capstone course for the Baking and Pastry degree. Students will demonstrate skills and knowledge of advanced baking and pastries, building on skills from Baking/Pastry I and II. Includes preparation of multi-component classic French and American pastries and desserts, on-trend desserts, chocolate work, plated dessert presentations, garnishes and sauces. Fee is required. (7 contact hours)