CESA launches Certified Foodservice Professional qualification programme

New Qualification Will Deliver Professionalism Throughout The Foodservice Industry

The trial CFSP course, April 2009, from CESA A new specialist qualification designed to give foodservice managers a better understanding of their industry has been launched by CESA, the Catering Equipment Suppliers Association. CFSP (Certified Foodservice Professional) will improve professionalism within the industry by creating a universally respected industry standard for knowledge and experience, says CESA.

Aimed at professionals operating within the industry, CFSP covers every area of food production, including food safety, distribution, kitchen design, new technology and sustainability.

"As the only qualification that is specific to the foodservice industry, CFSP will help organisations to improve the professionalism and effectiveness of their management at every level," says Keith Warren of CESA. "For example, a food and beverage team will find CFSP delivers a wider perspective and deeper understanding of every aspect of their discipline, while for a purchasing team the qualification will give them in-depth knowledge to specify more effectively, to negotiate with a sharper edge and, ultimately, to drive better deals.

"CFSP accreditation can benefit every professional manager in every sector of the foodservice industry."
For individuals, gaining a CFSP will not only make them more effective in their role, but also improve their personal development and give them a distinct advantage in terms of career advancement. For organisations it provides a competitive edge by delivering a more effective, motivated and educated workforce, while demonstrating leadership and a commitment to staff development.

To become CFSP accredited, students attend a seminar and study for a comprehensive written exam. Typically they will be in middle or upper management and have three years experience in the industry. They need to prove specific levels of experience, show a commitment to personal development and demonstrate active involvement in the industry. To maintain CFSP status and receive updates to the programme they will need to pay a subscription (£275 + VAT every two years) and show continued commitment to personal development.

The trial CFSP course ran on April 1st and 2nd at the head office of Enodis, Langley, Berkshire and attendees included foodservice managers, suppliers, marketing executives and sales professionals from the industry. Dave Clarke, foodservice consultant with CDIS-KARM in Norwich, was on the course and comments: "This qualification gives the assurance that people truly know what they are talking about when it comes to areas such as sustainability. The course itself is very good – it’s based on the established USA model but a lot of work has gone into tailoring it to the UK market.

"It’s long overdue and full marks to CESA for taking the job on."

The cost of the course is £750 + VAT. To apply for the CFSP programme or for more information, including course dates, visit www.cfsp.org.uk or call CESA on 020 7793 3030.

The Catering Equipment Suppliers Association (CESA)represents over 130 companies who supply, service and maintain all types of commercial catering equipment – from utensils to full kitchen schemes. For more information on CESA visit www.cesa.org.uk