Our instructor is an ACF Industry Certified Excecuitve Chef, that started his carrer in the Naval Armed Forces. He has over 8 years of culinary teaching experience and holds a Bachelor of Business Administartion Degree in Business Management; and a Assoicate of Business Degree in Culinary Arts.
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.
Course completion requires 800 Industry work experience hours documented.
2025 Session:
Fall Enrollment Deadline: October 6th; Class starts October 13th
2026 Session:
Winter Enrollment Deadline: January 19th; Class starts January 26th
Spring Enrollment Deadline: April 20th; Class starts April 27th
Summer Enrollment Deadline: July 27th, Class starts August 3rd
Fall Enrollment Deadline: October 26th, Class starts November 2nd