Food Service Manager, Continuing Education Certificate
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.
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 receive a Continuing Education Workforce Training Certificate, and will have access to a Continuing Education academic record (transcript).
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 those who qualify
Workforce Development Sequence Scholarship
Employer/Sponsor Paid Tuition
Division of Rehabilitation Services (DORS)
Local Office of Workforce Development
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.
High School Diploma or GED; minimum age of 18
Recommended: Prior food service background is helpful, but not required.
External credential requirement: Must have completed 800 service hours in the food industry (not required for class registration).
To apply, go to ccbcmd.edu/apply and complete the CCBC Non-Credit Workforce Training Certificate application. An email will then be sent with program information and any additional requirements necessary to apply for the program.
Open Entry – No screening or documentation required.
Program Course Sequence
Students can take course(s) in any order.
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.
Food Service Manager
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Program Contact Information
Director: Evelyn Weaver | firstname.lastname@example.org | 443-840-5840 | Hunt Valley | Room 305D
Administrative Assistant: Danielle Bennett | email@example.com | 443-840-4925 | Catonsville, BESS 100