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Nov 25, 2024
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Catalog 2017-18 [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). 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
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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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HSL 087
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Culinary Foundations I
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87
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Textbooks, uniforms and supplies are provided and included in the course costs.
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$1525
T-$45/F-$1,480
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HSL 088
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Culinary Foundations II
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87
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Textbooks, uniforms and supplies are provided and included in the course costs.
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$1525
T-$45/F-$1,480
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HSL 089
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Culinary Foundations III
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87
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Textbooks, uniforms and supplies are provided and included in the course costs.
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$1525
T-$45/F-$1,480
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HSL 090
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Culinary Job Readiness
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36
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Textbooks, uniforms and supplies are provided and included in the course costs.
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$665
T-$45/F-$620
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Totals:
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297
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$5240
T-$180/F-$5,060
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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:
The FoodWorks program prepares students for entry level cooking and food preparation for restaurants, caterers, institutional facilities and other hospitality venues.
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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