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.
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 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 Organization: ManageFirst® Professional, https://managefirst.restaurant.org/
Financial Aid and Payment Options
CCBC currently offers Continuing Education (CE) financial aid to those who qualify. We package public and private funding options to benefit students which include COVID-19 relief funding, the Maryland Sequence Scholarship, CCBC Opportunity Grant funding, Maryland Promise, and Baltimore County College Promise. Financial aid funding is available for select CE 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.
For more information about funding resources and how to apply for them, please contact the CCBC Continuing Education Information Center at 443-840-4700.
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.
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).
Information sessions are offered monthly. Check the CCBC Continuing Education Catalog for locations, dates, and times.
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.
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.
Food Service Manager roles in a variety of different types of venues including restaurants, hotels, and institutional organizations such as arenas, hospitals, and schools.
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Program Contact Information
Coordinator|Yumi Kim| firstname.lastname@example.org | 443-840-5840 | Owings Mills 305D