Our Manger First Professional (MFP) Program is more aligned with the Chef and Head Cooks In-demand.  Our program is backed by the National Restraurant Association (NRA); and follows their curriculum to certify students that desire to learn practical competencies needed to face real world industry challenges.   

This progam is recommend for anyone preparing for a career in the restraurant or hospitality management industry. 

In addition to the principles of cooking, basic knife skills, flavors and flavorings, Mise en Place, Poultry, and vegetables (to name a few) Our program will teach students: Great Customer Service Skills, Principles of Food and Beverage Management, How to manage purchasing, forecasting, foodbourne Micro-organisms & Allergens, Preparation, cooking and Serving, and Cleaning and santizing/pest management.