 The
ten-week Culinary Training Program (CTP) was created
in 1991 to prepare individuals for entry-level positions in the
food service industry, especially institutional kitchens such as
those found in hospital and corporate cafeterias. The program consists
of six weeks of classroom training followed by a four-week externship.
The classroom training includes Life Skills such as effective communication,
work place issues and time management, culinary theory, and a food
service practicum. The externship, often conducted in the food
services departments of Westside hospitals, provides students who
may have little employment history with recent work experience and
professional references (please see below for a list of some of our externship partners). All classes are provided free of charge
to participants and include such supportive services as resume assistance and arranged job
interviews for graduates.
CTP students often
lack not only education and income, but also self-esteem and an
effective support system. Many have barriers to employment that
prevent them from re-entering the workforce. The encouragement of
CTP staff and mutual support among students instill hope and confidence
in participants, comprising important components of their experience
in the program and their ability to find employment.
Guest Chefs
CTP has always had a variety of culinary professionals come in to speak to students and sometimes lead cooking demonstrations. Since we moved into our new training kitchen at 204 Hampton Drive, we've been keeping a gallery of our illustrious guests who have so generously donated their time and expertise. Visit the gallery here.
Externship Partners
Our students go to externships after they complete their classroom training. We deeply appreciate the support of our our externship partners who make this hands-on experience possible in a variety of settings that range from institutional kitchens to fine dining restaurants. Our current partners include: |
