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: $2,863, Books: $366, 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. /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 糖心Vlog官方 糖心Vlog官方 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
Full Semester
- Curriculum Note: Students must earn a “C” or higher in 10-890-101, College 101.
- 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, employment, and life. Students should take this course in their first semester. (Pre-requisite: None.)
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 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: GPA greater/equal to 2.6; OR Next Gen Arith score greater/equal to 250 AND Rdg score greater/equal to 250; 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).
Course Typically Offered: Summer Fall SpringThis course provides the opportunity to learn the fundamentals of the accounting cycle, recording business transactions, preparations of the financial statements, financial statement analysis, accrual accounting, accounting for cash and internal controls, and payroll.
Course Typically Offered: Summer 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 SpringLearn the event management process, including planning, securing sponsorships, promotion execution, and evaluation of special events (entertainment, industry, meeting/convention). Students will work toward the actual staging of an event (will require time outside of the classroom setting).
Course Typically Offered: Fall Spring