Master certified food & beverage director

The purpose is to demonstrate retention of knowledge gained from completion of the prerequisite certification classes. Prerequisite is passing all 8 certifications: 

Food Safety Manager - Simply Safe
Certified in Customer Service (CCS)
Certified in Culinary Nutrition (CCN)
Certified in Culinary Professional (CCP) 
Certified Beverage Professional (CBP)
Serving Alcohol Safely - ServSafe
Certified HACCP Professional (CHP)
Master Certified Foodservice Professional (MCFP)

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master certified foodservice professional

Reviews all aspects of managing a foodservice operation including customer service, food safety, foodservice math, purchasing, inventory control, beverage, human resources, kitchen, food and service management, menu design and analysis, and accounting and financial management.

Overall Grade Certification:

Master Certified Foodservice Professional - 70 & up

Certified Foodservice Professional - 65 to 70

Certified Foodservice Supervisor - 60 to 65

$219 per person

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CERTIFIED HACCP PROFESSIONAL (CHP)

Hazard Analysis Critical Control Points (HACCP) address food safety concerns of food from the farm to the fork - where do problems happy, who and how can we prevent them. Students learn procedures of organization, monitoring, corrective actions and documentation which can be used in a wide array of businesses. Food Safety is a hot item today and HACCP takes it to a new level.

$299 per person

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CERTIFIED IN CUSTOMER SERVICE (CCS)

Customer Service preparation training and review of all aspects of external and internal customer service, including why service matters, behaviors that engage guests, listening, recognizing customer turnoffs, emerging trends, feedback, recovering lost customers, value expectations and motivation employees to give great service.  We create a “Service Sequence,” a recipe for the front of the house, outlining what, by whom, when we address the needs of the guests from the host stand to the exit door.  Includes the text, “How to Become the Restaurant of Choice – A Fresh Look at Service, Hospitality and the Bottom Line,” by Bill “The Restaurant Doctor” Marvin.

$219 per person

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CERTIFIED BEVERAGE PROFESSIONAL (CBP)

The purpose is to demonstrate knowledge of wines and spirits as they relate to managing foodservice operations. Heaviest emphasis on wine and food compatibilities.

$279 per person

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CERTIFIED IN CULINARY NUTRITION (CCN)

The purpose of this course is to demonstrate knowledge required to provide customers who have special diets, eating and nutrition-related disorders, or just healthy eating habits, with the menu items they need to continue with their regimen in the public venue.  The cooks will learn that food does not have to be unhealthy to be tasty, such as alternatives to butter and salt.

$219 per person 

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CERTIFIED IN ALCOHOL SERVICE (CAS)

As part of the Master Certified Food & Beverage Director (MCFBD) training, you must complete and pass the ServSafe Alcohol certifcation.  The price is $119.  We have to set this up with the NRA so contact us to get signed up.

Learn more about the MCFBD certification. Click Here

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CERTIFIED CULINARY PROFESSIONAL (CCP)

The lapel pin shows Level III but first this is level 1, knowledge that does not involve actual cooking.  Once you complete this you can continue to the hands-on cooking in Level III.  Culinary principles, skills and methods are emphasized including knife skills, terminology, principles of meat cookery. Without this demonstrated knowledge cooks and cannot advance in their careers or get to the point where they can demonstrate their cooking ability. Levels II - III are hands-on through our Rouxbe affiliation.

$279 per person

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CERTIFIED CULINARY PROFESSIONAL LEVEL II-III

Estimated 6 month program.  Includes CCP-II-III Certification and, if otherwise eligible, a certification up to Chef de Partie from WORLDCHEFS.

$899 per person

CCP 1 can be taken before or during CCP II-III.  Whether you get Level II or III depends on how well you do, but we anticipate almost all will get III.  This course is totally online.  With over 180 videos and 77 recipes there is plenty to learn.  You will demonstrate your skils via Zoom but can also have Executive Chefs in your facility evaluate you, per Rouxbe rules.  To see a flyer on the program click here.

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Certified Food handler

The purpose of this training is to provide safe, wholesome food safety and to help you define yourself as a leader. You will learn the safety efforts regardless of your level of responsbility.  The price is $19.99.

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SIMPLY SAFE FOODSERVICE CERTIFIED (SSFC)
Simply Safe Foodservice Certified is the name we created in order to provide food safety training leading to any of the nationally recognized tests including ServSafe, State Food Safety, Prometric's CPFM. The training is the same, no matter the test, we use our own training program because we think people retain more of the knowledge AFTER the test with our methods. Our pass rate is over 90%. The training includes the usual - temperatures/times, HACCP, handwashing and employee hygiene, relation of various foods to specific bacteria, allergens, equipment cleaning, dishwashing temperatures, etc. We don't solicit individual students, though we can. We charge $159. Contact hq@foodserviceinstitute.com for assistance.

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IFSEA Certifications

We provide the International Food Service Executive Association with four certifications offered to their members.

Learn more about the oldest foodservice organization by visiting their website. 

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Home Food Safety 

The Center for Disease Control (CDC) estimates 48 million cases of foodborne illness per year in the U. S., with 128,000 hospitalizations and 3000 deaths. It is now accepted that many cases of foodborne illness occur as a result of improper food handling and preparation by consumers in their own kitchens.  Price is just $19.95.

Study the material, take the test and get Home Food Safety Certified!

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rouxbe

**Students you must pass the CCP-1 certification prior to taking this course.

The program focuses on foundational culinary techniques, methods of cooking that form the basis of cuisines around the world. Rouxbe facilitates training and similar professional development programs around the world. 

By completing the Rouxbe course, students will receive either CCP-II or CCP-III based on what you receive on the exam. Passing students will also receive a certification from the World Association of Chef Societies, up to Chef de Partie. 

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*This will take you to our page on the Rouxbe website.

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