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Continuing Professional Growth
Continuing Professional Growth The Foodservice Consultants Society International (FCSI) holds a strong belief that all consultant members of the Society should be dedicated to continuing their education in their chosen profession. For consultants to undertake project assignments in the foodservice and hospitality industry they need to be current on the latest developments that could impact their client’s operations. As such, the membership voted in 1999 to include a requirement of all professional members for continuing professional growth. The details of the program are included in the FCSI CPG Policy Document and the related FCSI CPG Procedures Manual. Further information on the history of the Continuing Professional Growth Program and the Council for Professional Standards are also available on this portion of the web site. Competencies: In development of educational requirements the Council for Professional Standards established a list of basic competency statements that define the combined knowledge and skill set required to successfully operate an independent foodservice consulting firm. The "basic" competencies were developed as a base line applicable to all independent consultants to the foodservice and hospitality industry, regardless of geography or area of specialism. These competency statements were approved by the FCSI worldwide Board of Directors and are applicable throughout FCSI's world. Educational events are planned based on subsets of those basic competencies in order to assure that the membership is continuing their educational efforts in line with the requirements of their profession. Additional sets of competency statements are being developed for various specialty areas of expertise. |
