Culinary Cooking Program

Training

The food service industry is in need of entry-level workers. The industry has grown 4-5% annual over the last 15 years. This trend is forecasted to continue for the near-term. Training is an essential to good job performance. Individuals with disabilities need training that is specific to the industry they are seeking employment. The Youth Transitions program focuses on training students to be effective employees within the industry. This is achieved by offering students a core of basic skills, with an emphasis on three skills that are presented to employers through job applications and resumes.

Placement

The goal of placing 80% of students in gainful employment with fourteen days of completion of program further supports training and employment results. Effective training   leads students to immediate job placement. Employers recognize results-driven training activities. Youth Transitions offers such a program.

Support

Employees need support to perform their jobs to the best of their abilities. Support includes continued training to maintain and improve job performance. The culinary program offers students access to online support. The online activities allow students to gain continued knowledge within the industry. Activities include industry developed videos for advanced training. These videos will be available on the website and Facebook pages.

Major Components

The Hands-on training method allows students of varying academic skill levels to learn the core components curriculum. Hands-on training methods are very effective for this population. Youth Transitions has shown excellent results through this training method. We have trained students from Tennessee School for the Deaf using this method.

Twelve-week training program prepares students in 96 hours of hands-on class time. This method allows students time in class, as well as time to absorb and retain lessons and activities. Students classes are limited to six students per class. Class time is limited to two sessions, Monday through Thursday. As students progress through the curriculum, skill specialization begins at week nine.

Six Modules are used to teach the Prostart curriculum. Modules are designed to allow new students to enter the program at any time. The first module introduces all students to proper safety and sanitation techniques. The remaining five modules are administered in any order over the remaining ten weeks.

Week Nine Specialization allows students to focus on three job areas within the industry. The growth of the industry has created new employment opportunities in many underserved areas. The Youth Transitions model allows students to learn basic culinary skills. At this point all students receive emphasis on the core areas of importance to an employer within the industry. At week nine, students receive additional training in three job areas. Students can now compete for jobs in the three strength areas of their training. All areas of training are included on student resumes, in addition to the three specialized training areas.

Resume and Cover Letters are developed for each student based on their classroom progress. As the student progresses to proficient performance levels in a skill area, this skill is added to their resume for future employment opportunities.