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Program Dates


 September 20 - December 10, 2021 









This 12-week training will provide soft-skills including phone skills, resume writing, introduction to cover letters, how to communicate with prospective employers and associates, and hands-on training for basic knife skills, practical kitchen skills such as food safety, temperature/time controls and monitoring, cooling and reheating procedures as well as temperature logging, and other common-sense best practices for a high functioning kitchen. Participants will also undergo food protection management training, and all participants who pass with a score of 75% or higher will receive an industry-certified Food Safety Protection Manager’s Certificate valid for 5 years. 


Participant Requirements: The minimum requirements for this training are basic reading and writing skills and basic culinary math with the ability to do recipe conversion calculations. No other technical skills would be required of these trainees.