Educators – Questions and Answers
Q. What is it that separates the FDRP programs from other programs?
A. Flexibility, Support, Longevity and Credentials
- Flexibility: With different materials to accommodate different needs, FDRP programs give you maximum flexibility:
- Support: FDRP means more than some automated telephone system or a couple of downloadable files on an out-of-date website:
- Longevity: Because we believe you do NOT want to be required to revamp your program or class once a new version is available.
- Credentials: Because no one gets a job strictly because of their grade in class. FDRP is the only organization to offer such a wide variety of internationally-recognized, hospitality-oriented professional development programs that can culminate in certification for you and your students. Regardless of the program you choose, once the individual receives certification, they are part of a program that is the only one in the United States to bear the endorsement of the American Culinary Federation (ACF), the International Sommelier Guild (ISG) and to include reciprocity with the Canadian government for the Professional and Master certification levels.
Q. What kind of recognition/benefit will FDRP Credentials provide me and my students?
A.FDRP credentials–from Apprentice to Master levels–translate into concrete benefits for their bearers. Here are some examples:
- The Associate Certification is used at the J&W university level as the ‘Culminant examination’ of a 3-credit course.
- The Dining Room Master Certification equals the same number of points as a Certified Executive Chef when it comes to promotion evaluations at Johnson & Wales University. Customers are always interested in meeting Certified Masters, and if you plan on teaching one day, this credential will not go unnoticed.
- Through Careers through Culinary Arts Program (C-CAP), high school Apprentice graduates have attained employment in top New York City restaurants. Even at the earliest levels of certification, the benefits have returned an increased capacity to earn an income as well as a professional status for these youngsters.
- Through the reciprocity agreement with the Canadian Tourism and Human Resource Council (CTHRC), work visas are expedited for immigration into Canada.
Q. What is the foundation of FDRP’s standards of service?
A. FDRP recognizes that there are a lot of different books often times containing different interpretations of identical service techniques that have caused significant confusion in the industry. To remedy this problem, the standard of service adopted by the FDRP and presented in all its books and certification programs is the International Business & Gourmet Standard of Hospitality (IBGS). FDRP’s entire program utilizes the IBGS techniques and standards, which are also in agreement with the world-renown gastronomic dictionary, The Larousse Gastronomique.
Q. Who already uses FDRP certification?
A. FDRP programs are taught in restaurants, high schools, culinary trade schools and prominent institutions. A few of the educational facilities using our programs includes:
- Johnson and Wales University
- Kendall College
- SUNY Cobelskill
- Cuyahoga Community College
- Jacksonville Art Institute
- First Coast Technical College
- Here’s what two of our partners say about our solutions:
Q. How do I implement certification in my school?
A. Implementation is simple and is usually accomplished in one of two ways:
- 1. For those with access to the Internet: Utilize the FrontSUMMIT® online training and testing facility:
- 2. For those without access to the Internet: Purchase hard-copy trainers’ Toolkit, Student manuals, or Professional kits:
Q. What is the International Business & Gourmet Standard of Hospitality (IBGS) and where is it taught?
A. The International Business & Gourmet Standard of Hospitality (IBGS) was derived from the classic European standard taught in culinary schools throughout Europe as well as in Canada, South America and elite United States schools. Merged with the International Standard of Business Etiquette, which is also taught worldwide, the IBGS model of service standard can be found in literally every educational book published throughout Europe, including the French “Travaux Pratiques de Restaurants” courses that are taught for all three degrees of their Service Restaurant program. Relating that program to the United States’ degree acronyms, the bottom degree is equivalent to a Culinary AOS degree and the top level equates to a University Bachelor degree. Service is a living art, so the IBGS has evolved to meet the needs of the modern clientele and was adapted to the current constraints that restaurants must abide.
If you were looking for the 'authority on service in America' ... look no further because the Federation of Dining Room Professionals has arrived.
-- Tom Peer, CMC
Executive Director of Food and Beverage Operations The Culinary Institute of America
Many of our graduates have been hired because of their FDRP certification! Their employers benefited so much from the new hires increased level of knowledge and service skills that they have even asked to have the remainder of their staff trained.
-- Cherryl Vaccarella, Professor
Culinary Arts, Hospitality and Tourism Department SUNY Cobleskill