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.
2023 Session:
Enrollment Deadline: August 28th; Class starts September 18th
2024 Session:
Winter Enrollment Deadline: Decemeber 1st; Class starts January 8th
Spring Enrollment Deadline: April 1st; Class starts April 8th
Summer Enrollment Deadline: July 1st; Class starts July 8th
Fall Enrollment Deadline: October 1st; October 7th
Winter Enrollment Deadline: December 2nd; December 9th