THE KITCHEN IS OUR CLASSROOM
We take 8 students per 10 day session. Every day we divide in two parts. The first half of the day is spent in a professional kitchen with chefs learning about necessary jobs skills including, positive personal attributes, Food Handlers License certification, positive nutrition habits, food safety education, food industry trends and the thorough understanding of the kitchen.
DAILY FIELD TRIPS
The second half of the day we go to a business location, whether that is a farm, food processor, grocer, restaurant or a related trade organization so students get “hands on time” and are able to speak with employees. This allows our students to get involved and perhaps discover an interest in a particular field.
Throughout the course, we work closely with each individual student to nurture their positive attributes, looking for hidden skills or talents, and cultivating their unique characteristics that make them valuable to employers. With the assistance of our partner programs we also prepare our students with the skills necessary for interviewing, resume writing, and job searches. Lastly, we facilitate their placement in jobs, apprenticeships or schools with our regional employer partners.