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  Sep 23, 2017
 
 
    
Catalog 2017-18

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). Students will be awarded a Continuing Education Workforce Training Certificate. 

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

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


Course Number

Course

Title

Course Hours

Textbook Information

(approximate cost; subject to change)

Costs

T=Tuition/F=Fees

HSL 087

Culinary Foundations I

87

Textbooks, uniforms and supplies are provided and included in the course costs.

$1525

T-$45/F-$1,480

 

HSL 088

Culinary Foundations II

87

Textbooks, uniforms and supplies are provided and included in the course costs.

$1525

T-$45/F-$1,480

 

HSL 089

Culinary Foundations III

87

Textbooks, uniforms and supplies are provided and included in the course costs.

$1525

T-$45/F-$1,480

 

HSL 090

Culinary Job Readiness

36

Textbooks, uniforms and supplies are provided and included in the course costs.

$665

T-$45/F-$620

Totals:

 

297

 

$5240

T-$180/F-$5,060

Additional Information


Skills for Success:

​Punctual, prompt and prepared to work; maintains a well-groomed professional appearance; accepts responsibility willingly; ability to follow written and oral instructions and safety rules and regulations; ability to interact with others in a courteous and tactful manner; ability to complete assigned tasks on time.

 
Career Opportunities:

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

Career Coach


Research your career interests, explore live job postings, take a career assessment, discover which companies in the Baltimore region are hiring, and more.  View a brief tutorial video on how to use Career Coach at: https://www.youtube.com/watch?v=jnKS2W3Z4k8.  Explore career and training opportunities at: https://ccbcmd.emsicareercoach.com/.

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

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