About Us

We introduce youth to culinary basics as well as how to safely work within a professional kitchen. Our 100 hours of training includes:

• Basic Knife Skills
• Personal Hygiene and Sanitary Work Habits
• Identifying Common Kitchen Tools and Equipment
• Preparation and Organization Prior to Cooking
• Mise en Place
• Basic Moist Heat and Dry Heat Cooking Methods
• Cooking Food to the Correct Doneness
• Vegetable Identification and Cooking
• Stocks, Soups, and Sauces, Including the Five Mother Sauces
• Cooking Starches
• Development of Palate

Our classes include ServSafe instruction and culminate in youth sitting for the ServSafe Manager certification exam. Upon program completion, youth have the opportunity to interview for positions at our campus cafeteria’s kitchen, which serves 50 youth and staff daily. Youth employees help the kitchen staff prepare meals and maintain daily kitchen tasks.