Dec 10, 2019  
Catalog 2016-17 
    
Catalog 2016-17 [ARCHIVED CATALOG]

FoodWorks – Basic Culinary Training


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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:

CCBC Credential:

Students will have access to a Continuing Education academic record (transcript).

Career Opportunities:

The FoodWorks program prepares students for entry level cooking and food preparation for restaurants, caterers, institutional facilities and other hospitality venues.

Program Length


12 weeks – 297 academic hours plus 183 on-the-job training hours

Monday through Friday; 8:00 a.m. to 4:30 p.m.

This program is offered 4 times each year with course series starts in January, April, July and October.

Program Requirements


GED or High School Diploma preferred. Must be 18 years of age.

Application Process


Provisional Entry - Students must contact the Program Director to apply for acceptance into this program: Evelyn Weaver, 443-840-5840 or eweaver@ccbcmd.edu. After provisional acceptance, students must complete a drug screening and background check. Prospective students must apply at least 2 weeks prior to the start of the course series.

Program Course Sequence


1. Basic Culinary I: HSL 087

  • Textbook/Materials:
    • Textbooks, uniforms and supplies are provided and included in the course costs.

2. Basic Culinary II: HSL 088

  • Textbook/Materials:
    • Textbooks, uniforms and supplies are provided and included in the course costs.

3. Basic Culinary III: HSL 089

  • Textbook/Materials:
    • Textbooks, uniforms and supplies are provided and included in the course costs.

4. Culinary Job Readiness: HSL 090

  • Textbook/Materials:
    • Textbooks, uniforms and supplies are provided and included in the course costs.

Program Costs

  • Tuition/Fees: $5240 (Tuition-$180/Fees-$5060)

Program Contact Information


Director:

Evelyn Weaver

eweaver@ccbcmd.edu

443-840-5840

Hunt Valley, 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

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