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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.

Program Code: 301096
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Home » Academics and Training » Restaurant Management
Area of Study: Hospitality

When you want more from your restaurant career

It’s time to elevate your restaurant career. Become the leader you were meant to be.

With the Restaurant Management technical diploma, you’ll prepare for front of the house management positions at restaurants, entertainment venues, and many other facilities. You’ll learn to smoothly run food and beverage operations to keep customers coming back – and to perhaps own your own restaurant one day.

Program Costs & Financial Aid

See costs of tuition, books, and supplies.

This program is fully eligible for financial aid.

Estimates based on in-state residency. Learn more about tuition and fees.

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Offered At:

Follow Your Path

All credits from this technical diploma apply toward the following associate degree(s):

Hospitality & Event Management, 101092

Some credits from the following technical diploma(s) apply toward this degree:

Culinary Specialist, 313162

Delivery

  • Day
  • Full-time
  • Part-time

How do I get started in this program?

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.

What are my courses?

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
Total Credits 17
  • 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.

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.

What careers are in my future?

100%

Graduate Employment

with 100% in field

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

Employment opportunities with additional education

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

What else do I need to know about the program?

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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Online

Classes wherever you have an internet connection. 

  • An in-person career experience, such as an internship, practicum, or credit for prior learning, may be required.
  • Some online courses may be held at specific dates/times.
Day
Classes between the hours of 6:00 a.m. and 5:30 p.m.
Evening
Classes between the hours of 5:30 p.m. and 10:30 p.m.
Weekend
A combination of online classes and Saturday and/or Sunday classes.
Full-time
12 or more credits per term.
Part-time
Fewer than 12 credits per term.