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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 internship.
The classroom training includes Life Skills such as effective communication,
work place issues and time management, culinary theory, and a food
service practicum. The internship, conducted mostly in the food
services departments of Westside hospitals, provides students who
may have little employment history with recent work experience and
professional references. All classes are provided free of charge
to participants as are such supportive services as resume assistance and arranged job
interviews.
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.
Volunteer Opportunities
While CTP does not use volunteers on a daily basis, we welcome classroom
visits and kitchen demonstrations from culinary professionals. If
you work in a culinary field and would like to participate in this
capacity, please contact Tiana Rideout, Volunteer Services Coordinator, for more
information. |
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