Like
any training program or college, completion does not guarantee success in the
world of work. Some CEC’s can’t cook,
some college graduates can’t manage. The
Global Foodservice Institute and our training partner, E. H. Manley &
Associates believe that the people who
have attained the MCFBD level
certification, have the following in common:
· They
completed a 60 hour certification refresher course either in an 8-day
classroom symposium or online – much as you would study for the SAT’s or Bar
Exam
· They had
extensive reading assignments in the books which come with each class, and
they have a 7-book professional library plus notes to refresh once on the job
· They
passed a comprehensive exam on each subject – restaurant management, food
safety (Prometric’s CPFM or ServSafe), HACCP, customer service, culinary
nutrition, culinary arts, beverage management and serving alcohol responsibly
(ServSafe Alcohol).
· They
passed the MCFBD exam at the end of the program, with 10 questions from
each of the exams, to test their retention of the information
· They know
more than most people (we say 90%) of those who are applying for the same
job
· They were
exposed to areas of the industry they had no or little knowledge of before,
and many report being reenergized for our career field, knowing there is more
to the industry than cooking and serving
· They took
the initiative to expand their knowledge and professional credentials, most
paying with their own funding sources
· They can
provide more benefits to their employer by virtue of the knowledge learned while preparing for the examinations
· Their
achievement puts them in the shorter pile of resumes that will get an interview,
so that prospective employers can assess their experience, attitude and other
requirements for the position, as well as matching the MCFBD with their
demonstrated knowledge. If you are a
CEC, you are still going to cook to get the chef job, similarly, management
will ask questions to verify the knowledge base.