RTM 102
Quantity Food Production I
Moraine Valley Community College · UGRD · Fall 2026
2 sections1 open now
Catalog description
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)
Sections
Current meeting, instructor, credit, and enrollment details
001
FullSeats: 12/12 seats Last recorded: Aug 15, 2026, 5:05 PMClass #147604Fall 2026UGRD4.0 credits
0 available12 enrolled12 capacity0 waitlist
- Days & times
- M/W 8:30 AM-3:00 PM
- Meeting dates
- Aug 24 – Oct 14
- Location
- Building M M134
- Instructor
- Eliacostas, D
Section notes
Instructional method: Laboratory/Lab Discussion
Details checked 3 hours agoSeats checked 3 hours ago
350
1 openSeats: 11/12 seats Last recorded: Aug 15, 2026, 5:05 PMClass #147605Fall 2026UGRD4.0 credits
1 available11 enrolled12 capacity0 waitlist
- Days & times
- Th/F 9:00 AM-3:30 PM
- Meeting dates
- Aug 24 – Oct 16
- Location
- Main Campus - Palos Hills; Building M M134
- Instructor
- Tzimas, L
Section notes
Instructional method: Hybrid; Laboratory/Lab Discussion
Details checked 3 hours agoSeats checked 3 hours ago
Class numbers and section codes come from the registrar.
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