Tourism and Hospitality Training | RCC
Rogue Community College
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Tourism and Hospitality Training

Spring term 2018:

Customer ServiceCustomer Service
Wednesday  |  4/4  |   6-7:20 p.m.  |  RWC  |  $25
Basics of how to interact with guests. From greetings to goodbye, and what happens in between. Learn friendly communication skills that will assist in any hospitality situation.
Servants Heart & The Art of Concierge
Wednesday  |  4/11 |  6-7:20 p.m. |  RWC  |  $25
Learn how to be the complete service member.  Concierge is not only making reservations for a dinner for a guest, it is taking care of the guest from start to finish.  Learn why some people love taking care of others and what feeds the soul of a guest service member.  Learn the tips and tricks of some of the top concierges in the industry.  Through class exercises and case studies, the attendee will role play and act out real situations and learn how to achieve the best outcome for the guest and the institution.
Knife Skills & Vinaigrettes
Sunday  |  4/15 |  10-11:30 a.m.  |  RWC |  $25
Learn basic knife skills: chop, slice and dice. Learn the proper way to hold your knife, the right way to dice an onion, and learn the different cuts that all chefs know.  Learn basic vinaigrettes and emulsions. Students will be utilizing sharp knives and utilizing kitchen equipment.
Connecting the Guest to the Region
Wednesday  |  4/18  |  6-7:20 p.m.  |  HEC  |  $25
Southern Oregon is a beautiful place, but how well can we speak to its beauty, recreational opportunities, events and wineries.  Join in on the fun and learn about the region that surrounds you so you can spread the word to the guests that you interact with.
Give Yourself a Raise: Mastering the Steps of ServiceService
Wednesday  |  4/25  |  6-7:20 p.m.  |  HEC  |  $25
Servers...learn to increase your check size by upselling.  Learn how to suggestively sell and serve like a pro.
Guest Relations and Mastering Reservations
Wednesday  |  5/2  |  6-7:20 p.m.  |  TRC  |  $25
Reservations are key to success for many businesses.  Learn to take reservations the right way and how to speak confidently about your products when a client is making a reservation. Through lecture, case studies and practice, students will have hands on experience working with a reservation book and a simulation booking process.
Mother Sauces and Stocks
Sunday  |  5/6 |  10-11:30 a.m.  |  RWC  |  $25
CartADD TO CARTstock pot
How to make good stock is important.  Without a good base, the soups and sauces made from stock would not turn out well.  Learn the traditional preparation methods of beef and chicken stock.  Continue on with the creation of a roux and then to Veloute, Espagnole and Bechamel Sauces.
Behind the Scenes: Britt Amphitheater
Wednesday  |  5/9  |  10 a.m.-12 p.m.  |  Britt Amphitheater  |  $25
Ever want to know what goes on behind the scenes at Britt? Join us for a look at large music event venues, speak to the staff and learn what goes into a music event.
Intuitive Service & The Science of Reading Body Language
Wednesday  |  5/16  |  6-7:20 p.m.  |  TRC  |  $25
CartADD TO CARTCustomer Service
What does that expression mean?  Learn what a customer is saying to you without saying a word. Learn basic body language interpretation in a service situation.
Behind the Scenes: Oregon Caves
Wednesday  |  5/23  |  10 a.m. -12 p.m.  |  Oregon Caves  |  $25
Ever wonder what really happens at a National Monument? See how the National Parks Service (NPS) and a Concessionaire work together to take care of guests throughout the season.  Take a tour of facilities including the historic hotel and learn about our regional destination.
Behind the Scenes: Crater Lake & Lodge
Wednesday  |  5/30  |  10 a.m. -12 p.m.  |  Crater Lake  |  $25
CartADD TO CARTOregon Caves
Let's go see the number one destination for Southern Oregon. Meet a National Parks Ranger who will speak about the historic area, the science behind the crater and then view the lodge.  Tour the building and learn about the history and what current guests experience.
Front of the House Basics - Understanding Hostessing, Bussing and Guest Service
Sunday  |  6/3  |  3-4:30 p.m.  |  HEC  |  $25
Are you just starting in the restaurant industry? Come and learn about what a hostess does, how to answer phones and take reservations, how to seat a guest and ensure the guest gets prompt service.  Looking for an entry level service position? Learn how to properly bus a table, stack a large server's tray, how to pick a loaded tray up and carry it to the proper destination. Learn about front of the house sanitation standards, dish-room etiquette and much more.
Heart of the House Basics - Understanding Flow of the Kitchen, Timing and Dishwashingrestaurant
Sunday  |  6/3  |  5-6:30 p.m.  |  HEC  |  $25
Ever wonder how the kitchen staff makes the food and puts out all of the courses at the right time? Come and learn kitchen timing and everyone's role in a kitchen, from dishwasher to Chef.
The Delicious Discussion of Flavor
Wednesday  |  6/6  |  6-7:30 p.m.  |  HEC  |  $25
Why do flavors go together?  Learn about sweet, savory, and acid and why they taste good together! Students will learn by tasting and sampling flavors, textures and participate in a lively discussion about why.
Interacting with International Visitors
Friday  |  6/15  |  1-2:30 p.m.  |  Serra Vineyard  |  $25
Join us at beautiful Serra Vineyard in the Applegate Valley as we entertain our special visitors from England.