Food Service Training

What differentiates our program from typical culinary arts job training programs is that participants learn about various aspects of the restaurant industry including but not limited to: customer service, networking, the importance of inclusivity, pursuing economic opportunities, and ultimately enhancing their earnings potential through professional skillset development in the areas of emotional intelligence, leadership and accountability.

​

Our program curriculum focuses on three key tenets:

1. Foodservice training

2. Work readiness skills training

3. Feeding the community

Our program plans to address the need for skilled, trained kitchen staff in Chicago’s restaurants and food service companies. This will help combat the high unemployment rates among young adults in Chicago through efficient skills training. One by one, we can build a stronger community. 

Program trainees will learn transformational food service skills and instruction to secure sustainable employment. For example, trainees will receive hands-on culinary practice, insight into how a professional kitchen operates, and knowledge of culinary fundamentals, kitchen math, and modern banquet cookery.

Trainees will also graduate with the critical knowledge and foundation of Food Safety. All participants, as a graduation requirement, will end the program certified by nationally-recognized ServSafe as a Certified Manager.