Culinary Training Program:
An Introductory Food Service & Hospitality Course

Led by Daniel Leavy, an Executive Chef with teaching experience at both the university and high school levels, the comprehensive course covers: food safety and sanitation; culinary math; scientific principles in cooking; knife skills; preparing stocks, soups and sauces; baking and fermentation; recognizing quality; working in the front and back of the house; meeting customer needs; professional ethics and much more. There is also a hands-on learning component to the course where students work in a real-world setting and learn how to plan, design and execute a menu, work within a budget, and master all aspects of customer service.

The Culinary Training Academy also teaches students essential soft skills: writing a resume, mock interviews, working in a team, stress relief, and time management. We also provide students with tours of local, professional kitchens and have built relationships with local employers to help place students in paid positions and internships. Our goal is for 100% of students to graduate with the knowledge and credentials they need for promising careers in a rapidly-growing field.

There are four courses scheduled:

September 30 – December 20, 2019
January 13 – April 3, 2020
May 18 – August 7, 2020
September 21 – December 4, 2020

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