NECB Establishes Partnership to Provide Valuable Food Service Training for College Credit

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NECB has teamed up with Ed Manley to bring food service professionals the latest in HACCP (Hazard Analysis Critical Control Points), Food Safety, Culinary Nutrition, and Culinary Arts Essentials education. This exciting new online program will allow food service professionals all over the globe to learn the requisite knowledge needed to pass essential industry certification exams and earn college credit for their efforts.

A new partnership between New England College of Business (NECB) and E.H. Manley and Associates was announced last night in conjunction with the 2011 Food Safety & Security Summit being held at the Walter E. Washington Convention Center in Washington, DC. NECB has teamed up with Ed Manley to bring food service professionals the latest in HACCP (Hazard Analysis Critical Control Points), Food Safety, Culinary Nutrition, and Culinary Arts Essentials education. This exciting new online program will allow food service professionals all over the globe to learn the requisite knowledge needed to pass essential industry certification exams and earn college credit for their efforts. Students will have the flexibility to take courses toward a focused certification or, alternatively, can use their course credit toward an associate or bachelor degree in business. Registration is now available and courses begin July 11, 2011.

At the end of each course, graduates will have an opportunity to sit for a certification exam offered by the Global Foodservice Institute. For military personnel, all courses offered by NECB are approved for Tuition Assistance for all of the services and include the cost of certification. All Exams offered by the Global Foodservice Institute are approved under the 9/11 and Montgomery GI Bills.

The curriculum was developed and will be taught online by Ed Manley, a leading industry expert. A prior Hospital Corpsman, Ed retired from the U. S. Navy as a Lt. Commander serving there and following as a hospital food service director. He has also managed a restaurant, owned a catering and school food service company, and for 18 years served as President of the International Foodservice Executives Association and its subsidiary the Military Hospitality Alliance.

Attendees at last night’s event included a “Who’s Who” of military culinary professionals including key executive chefs from the Vice President’s Residence, Chairman of the Joint Chiefs Dining Room, Secretary of the Navy’s Dining Room, Army Surgeon General Residence, Coast Guard Commandant’s Dining Room, Chief of Naval Operations Residence, and the Commandant of the Marine Corps Residence.

MGySgt Jesus Camacho, Manager of the U.S. Marine Aide program, commented, “I have had the pleasure of receiving Ed's training in the past. This rigorous training was very valuable to me and the Marines that work for me. Food safety is always our number one concern whether we are feeding the Marine Corps leadership in Washington DC or the deployed Marines in Iraq or Afghanistan. The fact that these courses will now allow my fellow service members to get certified and earn college credit is a win-win situation for everyone involved.”

CS1(SW) Paul Maloney, the Senior Enlisted Aide to Vice Admiral Bernard J. McCullough III, Commander of the U.S. Fleet Cyber Command/U.S. Tenth Fleet at Fort Meade, Maryland commented, “Ed is a great instructor and the topics are relevant. I not only learned the practical application and hands-on food safety solutions needed in today’s kitchens but Ed opened my eyes early in my career to the world of culinary outside of the military. Earning these important credentials and getting college credit won't just help culinary specialists after their military service. Certification translates to greater job knowledge within their rating, and can result in higher test scores on advancement exams. Not everyone works in every part of their rating every day, so studying for certifications can really help them come exam time. Additionally, it helps boost performance evaluations as the pursuit of off-duty education can help one’s performance marks. For those that do leave the service having these courses for college credit and relevant certifications will help them find high paying jobs in the culinary industry and help them pursue a degree if they are so inclined.”

Ed Manley commented, “I am thrilled to be associated with NECB. They are leaders in online education and have demonstrated a proven commitment in providing high quality and relevant education. President Obama and others are pushing education, certifications, and aiming the U. S. back to premier status in the world through education. This new program which not only provides certification but offers college credit is perfectly timed.”
Howard E. Horton, NECB President, commented, “For over 100 years NECB has been educating working adults. These new courses help food service workers to increase their skills which, in turn, should position them for better and higher paying jobs. We are very pleased to partner with such a respected and leading hospitality professional like Ed Manley and his team at E.H. Manley and Associates.”

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