Food Service Manager, Continuing Education Workforce Certificate

​The ManageFirst® Professional (MFP), created by the National Restaurant Association Educational Foundation (NRAEF) and managed nationally by National Restaurant Association 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 (MFP) credential and ServSafe® Food Safety certification.

Program objectives

Upon successful completion of this Continuing Education Workforce Certificate, students will be able to:

​1. demonstrate the key competencies required for an effective food service management career,

2. combine the academic and practical knowledge to succeed in the food service and hospitality industry,

3. meet the eligibility requirements for certification of the ManageFirst® Professional offered by the National Restaurant Association Educational Foundation (NRAEF), and

4. satisfy the eligibility requirements for ServSafe® Food Safety Manager certification offered by the National Restaurant Association (NRA).

CCBC Pathway

Business Pathway - Pathways are designed to help you meet your academic and career goals by aligning related courses and programs.  Pathway students participate in a variety of activities that help explore career opportunities in their field of study.  You can meet with a CCBC advisor who help align — or realign — your educational plan with the Pathway that best supports you and your goals.

Program Credentials

CCBC Credential: Students will receive a Continuing Education Workforce Certificate and have access to a Continuing Education academic record (transcript).

Successful completion of the course series 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.

External Credential: Students will receive a ManageFirst® Professional credential and a ServSafe® Food Safety certification.

Certifying Organizations: ManageFirst® Professional, https://managefirst.restaurant.org/ and ServSafe® Food Safety Manager certification, www.servsafe.com

Financial Aid and Payment Options

We offer financial aid by packaging public and private funding options to those who qualify, in select Continuing Education courses and programs. Additional opportunities for financial support include partial payment options through Nelnet Business Solutions and tuition waivers for those who qualify. Resources outside of CCBC may also be available through employer/sponsor paid tuition,  the Department of Rehabilitation Services (DORS), and your local office of workforce development.

Length of Training

Varies based on 4 required courses and 1 of 2 electives: 4 weeks (1 day/week) per course and 2 days for ServSafe (16 hours)

Courses are offered at CCBC Owings Mills. Program cohorts start two times each year in the fall and spring. This program is offered in a blended format: The first day and last day of the class are held face-to-face; the rest are flexible distance learning to accommodate students' busy schedules.

Program Requirements

​Required: High School Diploma or GED; minimum age of 18

Recommended: Prior food service background

External credential requirement: Must have completed 800 service hours in the food industry (not required for class registration) for MFP.

​Information sessions are offered monthly. Check the CCBC Continuing Education Catalog for locations, dates, and times.

 

Application Process

To apply, go to www.ccbcmd.edu/apply and complete the CCBC Continuing Education Workforce Certificate program 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.

Prior Learning Assessment

This program has potential options for waiving select courses based on previous coursework or articulated coursework from an approved curriculum. Maximum number of program hours that may be earned from prior learning: 5

Program Course Sequence

Courses can be taken in any order.

Core Courses

Course Number

Course Title

Course Hours

Textbook Information

(approximate cost; subject to change)

Costs

T=Tuition/F=Fees

HSL059

ManageFirst® Controlling Food Costs

35

Text(s), certification exams, and materials provided and included in course costs.

$519

T-$156/F-$363

HSL057

ManageFirst® Hospitality and Restaurant Management

35

Text(s), certification exams, and materials provided and included in course costs.

$519

T-$156/F-$363

HSL038

ManageFirst® Hospitality Human Resource Management

35

Text(s), certification exams, and materials provided and included in course costs.

$519

T-$156/F-$363

HSL016

ServSafe® Food Safety Training and Certification

16

Text(s), certification exams, and materials provided and included in course costs.

$209

T-$63/F-$146

 Core Courses Total​s:   ​121 ​$0

​$1,766

T-$531/F-$1,235

Elective Courses (must choose one to complete program)

Course Number

Course Title

Course Hours

Textbook Information

(approximate cost; subject to change)

Costs

T=Tuition/F=Fees

HSL040

ManageFirst® Customer Service

20

Text(s), certification exams, and materials provided and included in course costs.

$265

T-$80/F-$185

HSL058 ManageFirst® Principles of Food & Beverage 35 Text(s), certification exams, and materials provided and included in course costs.

$529

T-$159/F-$370

 Course Series Totals:   141 or 156  

​$2,031-$2,295

T-$611-690/F-$1,420-$1,605

Additional Information

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

Career Opportunities:

Food Service Manager​ roles in a variety of different types of venues including restaurants, hotels, and institutional organizations such as arenas, hospitals, and schools.

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://youtu.be/C7KpznbPYfA.  Explore career and training opportunities at https://ccbcmd.emsicc.com/.

Program Contact Information

Coordinator: Yumi Kim| hospitalitycareers@ccbcmd.edu | 443-840-5840 | Owings Mills 305D

Administrative Support Assistant: Kristal Parker | kparker3@ccbcmd.edu​|443-840-4483 |Owings Mills 302 ​​​​