Tuesday – January 15, 2019

Food Service Team Leader (2017-2018)

Technical Diploma
School of Business / Hospitality & Tourism Career Cluster

Downtown Milwaukee, Oak Creek campuses
Program Code: 30-317-2

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

Overview — Are you interested in pursuing a management career in the food-service industry? This program focuses on learning to supervise and coordinate the activities of workers engaged in preparing and serving food. 

In this one-semester program, students develop skills needed to work in a variety of food-service environments including restaurants, bakeries, catering services, delis, hotels, resorts, healthcare facilities and schools.


Career Pathway  — After earning this technical diploma program, your credits can be applied toward completing the Culinary Management associate degree or the Food and Beverage Management technical diploma. Contact an MATC advisor for information.


Career Outlook — Program graduates gain entry-level skills to be employed as a first-line supervisor of food preparation and serving workers. With experience and completion of Culinary Management associate degree, opportunities exist for advancement to the positions of assistant restaurant manager, kitchen manager, banquet chef, sous chef.

View gainful employment data about this program


Program Learning Outcomes — Employers will expect graduates to:

  • Train workers in food preparation, service, sanitation and safety procedures
  • Compile and balance cash receipts at the end of the day or shift
  • Perform various financial activities such as cash handling, deposit preparation and payroll
  • Supervise and participate in kitchen and dining area cleaning activities
  • Estimate ingredients and supplies required to prepare a recipe
  • Resolve customer complaints regarding food service
  • Control inventories of food, equipment, smallware and liquor, and report shortages to designated personnel
  • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services
  • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups
  • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements

Admission Requirements — 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
Food Preparation Supervisor
Food Service Manager
Kitchen Manager

Related Programs
Food and Beverage Management
Culinary Management
Baking and Pastry Arts
Culinary Assistant

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







 (1)  CULMGT-112

Food Service Sanitation




 (1)  CULMGT-102

Food and Beverage Procurement




 (1)  CULMGT-101

Menu Planning and Design




 (1)  HOTEL-133

Supervision in the Hospitality Industry





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.