Culinary Arts Management (Cert)

Certificate

Courses

• RTM 100 — RTM-100. Food Service Sanitation. (2 Credits)
• RTM 102 — RTM-102. Quantity Food Production I. (4 Credits)
• RTM 202 — RTM-202. Quantity Food Production II. (4 Credits)
• RTM 203 — RTM-203. Garde Manger. (4 Credits)
• RTM 204 — RTM-204. Quantity Food Production III. (4 Credits)
• RTM 209 — RTM-209. Baking/Pastry I. (4 Credits)
• RTM 240 — RTM-240. Purchasing and Cost Control. (3 Credits)
• RTM 245 — RTM-245. Quantity Food Production IV. (4 Credits)

Source ↗

← back to moraine catalog