RTM 102Quantity Food Production I

Moraine Valley Community College · 4.0 credits · UGRD

Catalog

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)

Recent sections

Fall 2026 · 2 sections

Section	Days & time	Location	Instructor
001Class #147604	Mo We · 8:30 AM – 3:00 PMAug 24 – Oct 14	Building M M134	Eliacostas, D
001 notes: Instructional method: Laboratory/Lab Discussion
350Class #147605