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.
Students will have access to a Continuing Education academic record (transcript). Students will receive a Continuing Education Workforce Training Certificate.
Students will receive a ManageFirst® Professional credential and a ServSafe® Food Safety certification.
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
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. To receive the MFP credential, students must complete 800 service hours in the food industry (not required for class registration).
Prior food service background is helpful, but not required.
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
Hunt Valley, Room 106
Catonsville, BESS 100