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. 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.

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.