Sep 26, 2020  
Catalog 2016-17 
    
Catalog 2016-17 [ARCHIVED CATALOG]

Food Service Manager


Program Description


The ManageFirst® Program (MFP), created by the National Restaurant Association Educational Foundation (NRAEF), and managed nationally by National Restaurant Solutions, is a management development program that equips students with the key competencies they need to begin or advance their management careers in the demanding food service industry. This course series prepares students for the ManageFirst® Professional credential and ServSafe® Food Safety certification.

Program Outcomes


Successful Completion:

Successful completion of the course requirements recognizes students as having the academic and practical knowledge needed to succeed in the restaurant, food service and hospitality industry.

To earn the MFP credential, students must also complete 800 service hours in the food service industry.

CCBC Credential: Students will have access to a Continuing Education academic record (transcript).  Students will receive a Continuing Education Workforce Training Certificate.

External Credential:

Students will receive a ManageFirst® Professional credential and a ServSafe® Food Safety certification.

Certifying Organization:

ManageFirst® Professional

www.managefirst.restaurant.org

Career Opportunities:

Food Service Manager

Program Length


Varies based on electives: 3-4 weeks (5 days/week) or 18-22 weeks (1 day/ week). Courses are offered at CCBC Owings Mills. Program cohorts start in July 2015, September 2015, February 2016 and May 2016.

Program Requirements


High School Diploma or GED; minimum age of 18. To receive the MFP credential, students must complete 800 service hours in the food industry (not required for class registration).

Recommended:

Prior food service background is helpful, but not required.

Application Process


Open Entry – No screening or documentation required.

Program Course Sequence


1. ManageFirst® Controlling Food Costs: HSL 010

  • Textbook/Materials:
    • Text(s), certification exams and materials provided and included in course costs

2. ManageFirst® Hospitality and Restaurant Management: HSL 011

  • Textbook/Materials:
    • Text(s), certification exams and materials provided and included in course costs

3. ManageFirst® Hospitality Human Resource Management: HSL 012

  • Textbook/Materials:
    • Text(s), certification exams and materials provided and included in course costs

4. ServSafe® Food Safety Manager: HSL 016

  • Textbook/Materials:
    • Text(s), certification exams and materials provided and included in course costs

5. (Elective) ManageFirst® Customer Service: HSL 006

  • Textbook/Materials:
    • Text(s), certification exams and materials provided and included in course costs

6. (Elective) ManageFirst® Principles of Food & Beverage: HSL 015

  • Textbook/Materials:
    • Text(s), certification exams and materials provided and included in course costs

Program Costs

  • Tuition/Fees: $1536 - $2214 (Tuition-$1087-$1565/Fees-$449-$649)
  • Textbook/Materials: N/A

Program Contact Information


Director:

Evelyn Weaver

eweaver@ccbcmd.edu

443-840-5840

Hunt Valley, Room 106

Administrative Assistant:

Danielle Bennett

dbennett@ccbcmd.edu

443-840-4925

Catonsville, BESS 100

Financial Aid and Payment Options


  • Continuing Education Opportunity Grant
  • Partial Payment Option (through Nelnet Business Solutions)
  • Tuition Waiver for Senior Citizens and Individuals with Disabilities
  • Employer/Sponsor Paid Tuition
  • Division of Rehabilitation Services (DORS)
  • Local Office of Workforce Development