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Nov 22, 2024
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Catalog 2017-18 [ARCHIVED CATALOG]
Food Service Manager
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 Return to: Programs of Study - Search Alphabetically
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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:
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
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
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 three times each year in the Fall, Winter and Summer.
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
Students can take course(s) in any order.
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Course Number
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Course
Title
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Course Hours
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Textbook Information
(approximate cost; subject to change)
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Costs
T=Tuition/F=Fees
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Core Courses:
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HSL 010
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ManageFirst® Controlling Food Costs
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30
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Text(s), certification exams and materials provided and included in course costs.
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$519
T-$50/F-$469
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HSL 011
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ManageFirst® Hospitality and Restaurant Management
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30
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Text(s), certification exams and materials provided and included in course costs.
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$519
T-$50/F-$469
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HSL 012
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ManageFirst® Hospitality Human Resource Management
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30
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Text(s), certification exams and materials provided and included in course costs.
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$519
T-$50/F-$469
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HSL 016
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ServSafe® Food Safety Training and Certification
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16
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Text(s), certification exams and materials provided and included in course costs.
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$199
T-$40/F-$159
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Elective Courses:
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HSL 006
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ManageFirst® Customer Service
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15
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Text(s), certification exams and materials provided and included in course costs.
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$265
T-$50/F-$215
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HSL 015
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ManageFirst® Principles of Food & Beverage
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30
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Text(s), certification exams and materials provided and included in course costs.
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$519
T-$50/F-$469
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Course Series Totals:
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121-151
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$2,021 - $2,275
T-$240
F-$1.781-$2035
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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:
Food Service Manager
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
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