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Course Descriptions

Restaurant Management - RM

General Course Information

General Information

Unless stated otherwise, all courses are non-repeatable except under certain conditions.

Open Enrollment

It is the policy of West Hills College Lemoore, unless specifically exempted by statute, that every course section or class, the average daily attendance of which is to be reported for state aid, wherever offered and maintained by the District, shall be fully open to enrollment and participation by any person who has been admitted to the College and who meets such prerequisites as may be established pursuant to Chapter 11, Division 2, Part VI, Title 5 of the California Administrative Code, commencing with Section 41820.

Unit or Credit Value

Each course carries a certain credit or unit value. The amount is indicated in parentheses at the right of the title. A lecture class requires the equivalent of one academic hour, (50 minutes) per week for each semester unit conferred. Laboratory classes require three academic hours, (150 minutes) per week for each semester unit conferred.

Prerequisite

Prerequisites are prescribed courses covering skills and/or knowledge that are normally expected to be acquired prior to enrolling in another course. The intent of prerequisites is to ensure that any student enrolling in a course in which specific information is required will have the necessary background so that every opportunity exists to experience success. Therefore, any course with a prerequisite presumes that subject matter will be acquired in a sequential way.

Students enrolling in courses without the appropriate prerequisite may find that they are ill-prepared to continue their studies in that course. Prerequisites are designed to enhance success. Please refer to the West Hills College Lemoore prerequisite policy in the Academic Regulations portion of this catalog for additional information.

Corequisite

Corequisites are courses that a student is required to take simultaneously in order to enroll in another course. (Successful completion is defined as a grade C or better for the minimum prerequisite/corequisite requirement.)

Class Hours

The total number of class lecture and laboratory hours for each course is indicated in its course description. The schedule of classes, which is available at the time of class registration, will indicate which dates, days and times a given class is scheduled to meet.

Course Subject

Courses are classified by subjects as they exist at West Hills College Lemoore. All courses within an area usually count towards a major in that area. Other institutions may classify their courses differently. Transfer students should consult the catalog of the four-year college to which they intend to transfer for its classification of identical or comparable courses.

Course Numbering

Courses numbered 001-049 are baccalaureate level (transfer) courses. These courses are transferable to four-year institutions. However, the institution that the student transfers to determines the specific transferability of courses.

Courses numbered 050-99 are associate degree level courses. These courses are primarily for the student who does not plan to continue his/her education beyond the community college level; however, occupational education courses may transfer according to articulation agreements. Complete information on articulation is available through the Counseling Center.

Courses numbered 100-199 are non-transfer and are non-degree applicable; they are skill building or remedial courses.

Courses in some subject areas that are traditionally taught as combination lecture- laboratory courses at four-year colleges are split into two separate courses:  one a lecture course for transfer students and one a laboratory course for both transfer and non-transfer students. Students wishing to transfer must take both the lecture and laboratory courses.

  • NOTE:  In case of transfer and non-transfer courses taught concurrently, a student may receive credit only for the course in which he/she is enrolled, not both. A student cannot change from one course to the other except according to regular drop/add procedures. He/She should be guided by the course description and may need to consult a counselor or advisor for aid.
Abbreviations for Degree, Non-Degree and Transfer Courses

The following abbreviations designate degree applicable, transfer and non-degree applicable courses:

(AA/AS) Associate Degree Applicable

(CSU) Transferable to California State University System

(UC) Transferable to University of California System

(NDA) Non-Degree Applicable

*Search courses by keyword or by subject
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  • RM-010
  • Intro to Food Service Op.
  • Credit(s) 3

Introduction to Food Service Operations
Restaurant Management 010 is an overview of the basic principles, procedures and fundamentals concepts relating to food service operations. This course emphasizes the history of food service operations from ancient to modern times, types of food service operations, food safety, menu planning, purchasing, receiving and inventory control, production and distribution systems, facility planning, marketing and human resource management. (AA/AS, CSU)

Class Hours:
54 Lecture
Advisory(s):
CUL 050
P/NP
Transfers to:
Transfers to CSU only
  • RM-011
  • Food and Beverage Service
  • Credit(s) 3

Food and Beverage Service
Restaurant Management 011 identifies the crucial elements involved in the successful operation of a food and beverage service and their relationships. This course emphasizes the management of marketing, operation, cost and design control, facilities and equipment requirements and product selection. In addition, this course provides special emphasis on staff training and development and legal for beverage sales. (AA/AS, CSU)

Class Hours:
54 Lecture
Advisory(s); CUL 050:
P/NP
Transfers to:
Transfers to CSU only
  • RM-012
  • Food and Beverage Cost
  • Credit(s) 3

Food and Beverage Cost
RM 012 is designed to provide the basic skills required to understand and utilize cost control systems. This course provides instruction in managing income and expenses associated with food and beverage operations. It provides an overview of managing the cost of food, beverage, labor, and other expenses as well as determining sales volume and analyzing trends to improve the overall income system. (AA/AS, CSU)

Class Hours:
54 Lecture
Advisory(s):
CUL 050
Transfers to:
Transfers to CSU only
  • RM-061
  • Culinary Theory and Fund.
  • Credit(s) 3

Culinary Theory and Fundamentals
RM 061 is an introductory course in the culinary arts. This course emphasizes the origins of professional food preparation, terminology, tools and equipment, safety and sanitation requirements for ServSafe certification, basic food preparation and cooking fundamentals, principles, and techniques.(AA/AS)

Class Hours:
54 Lecture
Advisory(s):
CUL 050
Transfers to:
Not transferable
  • RM-063
  • Culinary Concepts
  • Credit(s) 3

Culinary Concepts
RM 063 is an overview of food history, nutrition, and classical culinary concepts. This course provides instruction in the history of foodstuff and the development of mankind, principles of nutrition in food preparation, and classical French culinary techniques, processes and methods. Special emphasis is placed on classical French cooking theories, the principles of Escoffier, classical French sauces, stocks, flavoring/seasoning techniques, and soups. The course covers meat, poultry, fish, and shellfish cooking techniques as well as vegetable, potatoes, and other starch preparation and cooking techniques. (AA/AS)

Class Hours:
36.00 Lecture | 54.00 Laboratory
Advisory(s):
CUL 050
Transfers to:
Not transferable
  • RM-064
  • Cuisine's of the World
  • Credit(s) 3

Cuisine's of the World
RM 064 emphasizes the principles, procedures, and techniques of food preparation associated with traditional cuisines of the Americas, Europe and Asia. This course will provide instruction in selecting and preparing traditional cuisine from America, Europe and Asia, equipment requirements, storage, herbs and spices, sauces, and entr�e preparation techniques. (AA/AS)

Class Hours:
36.00 Lecture | 54.00 Laboratory
Advisory(s):
CUL 050
Transfers to:
Not transferable
  • RM-065
  • Catering and Beverage Services
  • Credit(s) 3

Catering and Beverage Services
RM 065 emphasizes basic catering and beverage service concepts and principles and procedures in relation to providing quality products and services. This course focuses on historical banqueting, trends within the catering and beverage service industries, styles of catering operations, catering menu program and design, catering procedures and techniques, tools and equipment for catering and beverage service operations, staffing requirement, purchasing, receiving and storage procedures, and regulations governing catering and beverage service operations. (AA/AS)

Class Hours:
54 Lecture
Advisory(s):
CUL 050
Transfers to:
Not transferable
  • RM-066
  • Event Plan/Spcl Event Tourism
  • Credit(s) 3

Event Planning & Special Event Tourism
RM 066 is a comprehensive study of event planning and special event tourism. This course provides instruction in the stages of successful event development, scheduling and organizational elements, catering, marketing, legal requirements, and risk management as well as instruction in the history of tourism, motivation for tourism, and tourism as it applies to special event venues. (AA/AS)

Class Hours:
54 Lecture
Advisory(s):
CUL 050
Transfers to:
Not transferable