Food Service Training
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.
Our Three-Pronged Training Approach
Experiential Learning
Students gain hands on, back-of-house and front-of-house skills.
Classroom Instruction
Culinary, food safety and work skills curriculum.
Social Skills
Students participate in professional skills training and receive technical certifications to be job ready upon graduation.