Friday – November 17, 2017

Food and Beverage Management (2017-2018)

Technical Diploma
School of Business / Hospitality & Tourism Career Cluster

Downtown Milwaukee and Oak Creek campuses
Program Code: 31-317-2


For Information: 414-297-6395
Downtown Milwaukee Campus, 414-297-MATC
Oak Creek Campus, 414-571-4500
 

Overview — Designed for students who have a solid culinary foundation and who are currently employed as a line cook, sous chef, chef or have related work experience, this program provides the leadership skills that help build and motivate a kitchen team.

Students also learn the principles behind profitable fiscal management, including analysis of financial reports, budget planning and strategic product purchasing. 


Career Pathway — You can earn the Food Service Team Leader technical diploma on your way to completing this program. Contact an MATC advisor for information.
 

Career Outlook — Graduates will be better positioned for advancement in the industry, and food service manager jobs are expected to grow. Graduates will work in restaurants, hotels, private clubs, cruise ships, and institutional food service operations with job titles such as assistant restaurant manager, kitchen manager, banquet chef or sous chef.

View gainful employment data about this program

 

Program Learning Outcomes — Employers will expect graduates to:

  • Display competence in developing menus
  • Manage kitchen employees and operations
  • Ensure food quality, safety and sanitation standards
  • Display an ability to control operating expenses
  • Maintain equipment and facilities 


Preparation for Admission — The following are required for admission to the program:

  • High school diploma or GED
  • Demonstration of proficiency in basic skills through a course placement assessment

 

Possible Careers
Assistant Restaurant Manager
Banquet Chef
Kitchen Manager
Sous Chef

 

Related Programs
Food Service Team Leader
Culinary Management
Baking Production
Meeting and Event Management
 

Start Dates: August/January

Curriculum effective 2017-18. 

Current MATC students should consult their Academic Program Plan for specific curriculum requirements.

( ) = Semester Order for Full-Time Students

SIXTEEN-WEEK TERMS

Credits

 

 

 

 

(1)  CULMGT-101

Menu Planning and Design ^

2

     

 

(1)  CULART-118

Sustainable Food Communities

1

 

   
 

(1)  CULMGT-112

Food Service Sanitation ^

2

     

 

(1)  HOTEL-124

Managerial Accounting for Hospitality Industry ‡

3

 

   
 
 
(1)  ENG-151 Communication Skills 1 ‡ 3      

 
  (or) ENG-201 English 1 ‡        
 

(2)  CULMGT-117

Hospitality Law and Liability

3

 

   

 

(2)  CULMGT-116

Culinary Management Practicum

2

 

   

 

(2)  CULMGT-118

Hospitality Management Leadership

2

   

 

 

(2)  CULMGT-140

Food and Beverage Operations

3

     
 

(2)  CULMGT-102

Food and Beverage Procurement ‡ ^

2

     

 
(2)  CULMGT-111 Catering Operations 3      
 

(2)  HOTEL-133

Supervision in the Hospitality Industry ^

3

     
  (2)  CULMGT-105

Culinary Math and Cost Control

3      

 


TOTAL CREDITS: 32

     

    ‡ Prerequisite required.

    ^ Counts toward earning the Food Service Team Leader technical diploma.

    Program curriculum requirements are subject to change.

   
    For class times and locations or to register online, visit
INFOnline.

    Current MATC students should consult their Academic Program Plan for specific curriculum requirements.

 

    Page updated April 2017.