Restaurant Management - Technical Diploma
To be successful, restaurants need skilled professionals to run the “front of the house” operations. As a graduate of the Restaurant Management technical diploma, you will be prepared for food/beverage positions in restaurants, banquet/meeting facilities, hotel food/beverage outlets, cafeterias, health facilities, entertainment facilities and so much more! Quality service, restaurant financials, restaurant management, food production, beverage service, marketing and promotion are just a few of the skills you will learn. The curriculum includes American Hotel and Lodging Association Certifications. Credits from this technical diploma are fully embedded into the Hospitality Management associate degree.
Delivery
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Program Costs & Financial Aid
Tuition: $2,572, Books: $290, Supplies: $25
This program is fully eligible for financial aid.
Estimates based on in-state residency. Please visit the following URL to learn more about tuition and fees for this program. https://www.nwtc.edu/admissions-and-aid/paying-for-college/tuition-and-fees?ProgramCode=301096
Requirements for Program Entry
- Apply at www.nwtc.edu/apply
- Submit high school, GED, or HSED transcripts and college transcripts (if applicable) to transcripts@nwtc.edu
- Tip! Our admission advisors will assist you through every step. Have questions? Connect with NWTC Admissions at start@nwtc.edu or 920-498-5444.
Program Outcomes
- Plan the operations within a hospitality organization.
- Organize hospitality resources to achieve the goals of the organization.
- Direct individuals and/or processes to meet organizational goals.
- Control hospitality processes/procedures.
Curriculum
Students following the study plan below will complete the Restaurant Management technical diploma in the number of semesters shown.
8 Week 1
8 Week 2
- Curriculum Note: The credit for 10-890-101, College 101 is an Institutional Requirement for graduation. Consequently, it is not part of the program requirements, but must be passed with a C or better.
- 10-109-126 Hospitality Finance is typically offered in the spring. Meet with your academic advisor to discuss options.
Course Descriptions
Students gain skills that lead to success in college and employment. This course encourages students to develop a growth mindset and make wise choices. Students should take this course in their first semester. (Pre-requisite: None.)
Course Typically Offered: Summer Fall SpringFood/beverage industry, product classifications, responsible service; bar/kitchen equipment/organization; maintaining clean/sanitary facilities; staffing, training, supervising food/beverage employees; promotions planning; budgeting/cost controls of food/beverage operations.
Course Typically Offered: Fall SpringAll college students, regardless of their college major, need to be able to make reasonable decisions about fiscal, environmental, and health issues that require quantitative reasoning skills. An activity based approach is used to explore numerical relationships, graphs, proportional relationships, algebraic reasoning, and problem solving using linear, exponential and other mathematical models. Students will develop conceptual and procedural tools that support the use of key mathematical concepts in a variety of contexts. This course may be used as the first of a two part sequence that ends with Quantitative Reasoning as the capstone general education math requirement. (Prerequisite: Next Gen Arith score greater/equal to 250 AND Rdg score greater/equal to 250; OR TABE A 9/10 Math greater/equal to 12.7 AND Rdg greater/equal to 8.8; OR TABE 11/12 Math greater/equal to 780 AND Rdg greater/equal to 567; OR ACT Math score greater/equal to 15 AND ACT Reading score greater/equal to 16; OR prep courses-contact an academic advisor 920-498-5444)
Course Typically Offered: Summer Fall SpringFood service sanitation principles of contamination/food borne illness with National Restaurant Association ServSafe Certification testing included. (Prerequisite: Acceptance in Culinary Specialist technical diploma or Culinary Management associate degree or Restaurant Management technical diploma or Hospitality Management associate degree or Baking & Pastry certificate).
Course Typically Offered: Fall SpringPurchasing/receiving controls, storing/issuing controls, production controls, monitoring activities, sales controls, beverage controls, labor controls and financial statements.
Course Typically Offered: SpringProvides comprehensive coverage of the convention/meetings industry with an in-depth review on how to successfully sell to groups and how to service the business before, during and after the sale (registration, group room blocks, convention security, the shipping, setting up/dismantling of exhibits, technology and the post-convention meeting). A review of changing demographics (especially the impact of millennials) and the increasing influence of meeting planners on a hotel's sales is researched as well. The course includes the American Hotel/Lodging Association Event Planning and Management Certification.
Course Typically Offered: Fall SpringAn overview of catering including pricing, hiring/managing staff, marketing, planning successful events, preparing safe/attractive food as well as managing the event. (Prerequisite: Acceptance in Culinary Specialist technical diploma or Culinary Management associate degree or Restaurant Management technical diploma or Hospitality Management associate degree).
Course Typically Offered: Fall SpringLearners will develop an understanding of cybersecurity methods, terms, and key technical concepts to identify and protect assets against attacks.
Course Typically Offered: Summer Fall Spring