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HCC provides Ben E. Keith workers with logistics skills and life lessons

Nov 6, 2013

Houston Community College recently teamed up with Ben E. Keith Foods, the eighth largest institutional foodservice distributor in the nation, to train nearly 100 distribution workers. The training was held at the new 475,000 sq. ft. distribution center in Missouri City, TX. After completing the program, students were able to attain the Manufacturing Skill Standards Council (MSSC) Certified Logistics Associate (CLA) Certification, which is for individuals who demonstrate mastery of the core competencies of material handling.

Two students in particular, Joshua Moses and Tyrone Scott, recently completed the program and were very pleased with everything they learned. Both students had previous experience in the industry but credit HCC’s program for teaching them that teamwork and discipline were just as important as mastering the skills associated with material handling. Moses recounts one of the first exercises in the program where the instructors placed a stick in a group of 8, requiring them to lower the stick while keeping it balanced. “It took us like 4 to 5 minutes just to do that. If we don’t have one teammate on the same page, we’ll never get to accomplish the goal,” said Moses (below).

The instructors play a major role in the success of the program and their efforts didn’t go unnoticed by the students. Scott attributes much of his success in the program to his instructor’s willingness to share their knowledge and expertise with him. “I thank them for it. They came to some of us one on one and they were very helpful,” says Scott (above). He continued on to say, “they not only taught us logistics but they taught us other life lessons, just how to prepare ourselves for the world.”

HCC and Ben E. Keith plan to continue a long-term partnership that strengthens both institutions as well as the local community.

For additional information on technical training available through the Corporate College email:  or call 713-718-5304.

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