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Restaurant Management Technical Diploma

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Program Code: 301096

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.

Follow Your Path

All credits from this technical diploma apply toward the following associate degree(s):
• Hospitality Management, 101092
Some credits from the following technical diploma(s) apply toward this degree:
• Culinary Specialist, 313162

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Employment Potential

Tourism is Wisconsin’s fastest-growing industry and there are many interesting and challenging opportunities for relocating to work throughout Wisconsin, the Midwest, and the United States.

Front Line Supervisor

Cafeteria Manager

Dietary Supervisor

Food and Nutrition Services Supervisor

Food Production Supervisor

Food Service Supervisor

Kitchen Manager

Kitchen Supervisor

Restaurant Manager

With additional education and/or work experience, graduates may find other opportunities for employment.

• Catering Director
• Food Service Director
• Food Service Manager
• Food and Beverage Director

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Requirements for Program Entry

• Completed application.
• High school transcript or equivalent. For a list of equivalents, go to www.nwtc.edu/gettingstarted.
• To be admitted to this program, learners must achieve a prior cumulative high school or college grade point average of 2.6 or higher OR a satisfactory academic skills assessment score. College grade point average must be based on 15 credits or more. To learn more about starting this program, please contact an academic advisor at (920) 498-5444 or (888) 385-6982.

Program Availability

FULL TIME Spring 2019 Summer 2019 Fall 2019
Green Bay
Accepting
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Marinette
Unavailable
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Sturgeon Bay
Unavailable
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Application Checklist

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Curriculum
Students following the study plan below will complete the Restaurant Management technical diploma in the number of semesters shown.
FIRST SEMESTER
10-890-101 COLLEGE 101 ...Students will utilize digital tools and resources to assess, explore, practice, apply, and evaluate both employability and learning skills. By establishing NWTC cultural values as hallmarks of success in academic, career, and personal settings the course encourages reflective, personalized development of a growth mindset and emphasizes the importance of making wise choices. To maximize the return on investment, students should take this course in their first semester as it identifies key expectations (hidden rules) of higher learning and professional employment.
10-109-168 RESTAURANT MANAGEMENT ...food/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.
10-804-134 MATHEMATICAL REASONING ...This course provides an alternative pathway to earning credit for a college level liberal arts mathematics course. All 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 is not designed for Science, Technology, Engineering, or Math (STEM) students and/or others who require calculus. (Prerequisite: A placement value of 2400; OR Accuplacer Arithmetic score greater/equal to 65 AND Reading score greater/equal to 50; OR ACT Math score greater/equal to 15 AND ACT Reading score greater/equal to 15; OR prep courses-contact an academic advisor 920-498-5444)
10-316-118 PRINCIPLES OF SANITATION ...food service sanitation principles of contamination/food borne illness with National Restaurant Association ServSafe Certification upon successful completion. (Prerequisite: Acceptance to Culinary Specialist technical diploma or Restaurant Management technical diploma or Hospitality Management associate degree).
10-109-126 HOSPITALITY FINANCE ...purchasing/receiving controls, storing/issuing controls, production controls, monitoring activities, sales controls, beverage controls, labor controls and financial statements.
10-104-101 SELLING PRINCIPLES ...selling as a career; success factors in selling; personality development; product knowledge; and the sales process involving preparation, approach, presentation-demonstration, handling objections, and closing the sale successfully.
10-316-126 CATERING ...an overview of catering including pricing, hiring/managing staff, marketing, planning successful events, preparing safe/attractive food as well as managing the event. (Prerequisite: Acceptance to Culinary Specialist technical diploma or Restaurant Management technical diploma or Hospitality Management associate degree).
SEMESTER TOTAL
16
TOTAL CREDITS
16
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 ...purchasing/receiving controls, storing/issuing controls, production controls, monitoring activities, sales controls, beverage controls, labor controls and financial statements.

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.

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Industry Credentials

Students will earn these certifications upon successful completion of the following courses.
• Restaurant Management (American Hotel and Lodging Association Educational Institute Hotel/Restaurant Management Certification)
• Hospitality Finance (American Hotel and Lodging Association Educational Institute Hospitality Industry Managerial Accounting Certification)
• Principles of Sanitation (National Restaurant Association ServSafe Food Manager Certification)

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