Workforce Training Programs

Food & Beverage

The following courses are being offered or will be offered by members of the Massachusetts Casino Career Training Institute (MCCTI).  


1. Core Skills for All Food and Beverage Employees

Basic entry-level program for anyone interested in starting a career in food service including waiters, waitresses, bartenders, food preparers, food handlers, kitchen workers, etc.  Includes three or four of the courses shown below (TIPs may be optional for some).

     Prerequisite: Not required.

     Number of Training Hours: 24-28

     Credential: Continuing education certificate upon successful completion.


1a. Fundamentals of Food Service Operations 

• Roles and responsibilities of staff and managers.

• Basic operations, processes and teamwork.

• Attributes of successful operations.

• Front of house etiquette/back of house coordination.

• Safety and legal issues when dealing with the public.

• Emergency management.

     Prerequisite: Not required

     Number of Training Hours: 8


1b. TIPS - Training and Intervention Procedures for Servers of alcohol

• Essential certificate for servers of alcoholic beverages.

     Prerequisite: Fundamentals of Food Service Operations or comparable work experience

     Number of Training Hours: 4


1c. Customer First, Communication Skills and Dealing with Difficult Customers 

• Customer service, communicating with flair and presentation of self.

• Presentation of services and food products. 

• Service issues including effectively handling customer complaints, payment issues, food substitutions, and working in a multi-cultural environment.

     Prerequisite: Fundamentals of Food Service Operations or comparable work experience

     Number of Training Hours: 8


1d. ServSafe® Certification Course 

Participants learn basic food safety practices for preparing and serving food. Earn your food handler certificate from the foodservice experts, the National Restaurant Association.

     Prerequisite: Fundamentals of Food Service Operations or comparable work experience

     Number of Training Hours: 8



2. Occupational Skills for Food Servers and Hosts

Advanced skills for waitresses, waiters, hostesses, hosts, wine stewards, etc. Two courses required.

     Prerequisite: Core Skills for Food & Beverage Employees or comparable work experience.

     Number of Training Hours: 8

     Credential: Continuing education certificate upon successful completion.


2a. Etiquette and Proper Service 

• Appropriate service-oriented terms and communication with employees and customers. 

• Approved mode of dress. • Rules and techniques of proper table service and serving. 

• Pre-opening preparation.

     Prerequisite: Core Skills for Food & Beverage Employees or comparable work experience.

     Number of Training Hours: 4


2b. Product Knowledge for Food & Beverage Servers 

• Food and beverage pairing, and the proper way to suggest food and beverage items.

• Showing the server’s product knowledge of how food or dessert was prepared.

• How a wine was produced based upon the grapes used and the region of origin.

• What to look for on a label or wine list.

• Recognizing and understanding cross-selling and upselling opportunities.

     Prerequisite: Core Skills for Food & Beverage Employees or comparable work experience.

     Number of Training Hours: 4



3. Occupational Skills for Food Preparers

Advanced skills for food handlers, preparers. line cooks, etc. Four courses required.

     Prerequisite: Core Skills for Food & Beverage Employees or comparable work experience.

     Number of Training Hours: 20

     Credential: Continuing education certificate upon successful completion.


3a. Fundamentals of Math for Chefs

Participants will learn the basics of math and why and how chefs use math in their daily work.  A review of math principles will include weight and volume conversions, yield percentages, edible portion cost calculations, costing of recipes, and beverage cost calculations.  Rule of thumb techniques and common industry usage will be explored.  The course will review general math as it pertains to bills, invoices, discounts and other payment, ordering and billing calculations.

     Prerequisite: Core Skills for Food & Beverage Employees or comparable work experience.

     Number of Training Hours: 8


3b. Product Knowledge for Food Preparers 

This course explores the types of foods most typically served in restaurants and food courts. Topics include the keys to recognizing food quality, food safety, proper handling and storage, etc.

     Prerequisite: Core Skills for Food & Beverage Employees or comparable work experience.

     Number of Training Hours: 4


3c. Knife Skills I

A foundational program teaches participants how to determine the knife by use, protecting and using knives, making basic knife cuts, and using simple garnishing techniques. Focus of the course is also on knife sanitation, safety and storage.

     Prerequisite: Core Skills for Food & Beverage Employees or comparable work experience.

     Number of Training Hours: 4


3d. Knife Skills II

Participants will learn and practice using more advanced and decorative cuts such as brunoise, batonnet, and tourne, fileting and advanced garnishing techniques. 

     Prerequisite: Knife Skills I or comparable work experience.

     Number of Training Hours: 4



4. Supervisor and Manager Track

In the hospitality industry, people skills are often the most important skills.  Professional management classes like these can make any supervisor a better manager of people; and for new supervisors, just making the transition into management, these three courses are essential.

     Prerequisite: Core Skills, Occupational Skills, or comparable work experience.

     Number of Training Hours: 16

     Credential: Continuing education certificate upon successful completion.


4a. Managing Multiple Priorities (Time Management)

How to accomplish more in less time with fewer resources.  Strategies to identify key priorities, manage workload, organize tasks, achieve objectives, collaborate, schedule effectively, improve the quality of service and reduce stress.

     Prerequisite: Core Skills, Occupational Skills, or comparable work experience.

     Number of Training Hours: 4


4b. Communication Skills and Conflict Management

Communication is the core competency for successful managers at all levels in all organizations. Learn to get the message across clearly, effectively, and personably – to guests, employees and other managers -- in writing or in person. 

     Prerequisite: Core Skills, Occupational Skills, or comparable work experience.

     Number of Training Hours: 4


4c. Making a Successful Shift to Supervisor or Manager

For current and soon-to-be supervisors, learn the skills essential to successfully transition from worker to manager:

• Effectively managing past peers

• Coaching and mentoring

• Handling difficult employees

• Managing employee performance – performance reviews, dealing with performance issues.

     Prerequisite: Core Skills, Occupational Skills, or comparable work experience.

     Number of Training Hours: 8


For a list of colleges currently offering degree programs in the culinary arts, click here.