Culinary Skills

Our Culinary Skills training program introduces adults with disabilities of all ages to a wide variety of hospitality career opportunities – from commercial and non-commercial food service to jobs in both the front/back of the house. Participants who complete the program receive a Bureau of Proprietary School Supervision (BPSS) Certificate of Completion and have an overall understanding of the food service industry. This introductory course covers:

• Kitchen Essentials, including Workplace Safety, Safe Food Handling/Storage, and Knife Skills.
• Food Preparation, including exposure to an array of fruits, vegetables, spices, and herbs in fresh, frozen, canned and dried variations.
• Food Safety, including preparation and testing for ServSafe®, a food and beverage safety training and certificate program administered by the National Restaurant Association.
• Measurement Conversions and Utensils
• A Range of Cooking Methods
• Nutrition and a Healthy Diet
• Menu Planning and Expenditures
• Guest Serving Skills
• Customer Service and Money Handling
• Hands-on Work Experience in the Viscardi Café
• Off-site Tours/Experiences and Internships, as available
• Resume/Portfolio Development, including Menus and Practice Interviews

Upon completion of the training, participants will be qualified for, but not limited to, these job titles: Food Service Worker, Food Preparation Worker, Dining Room/Cafeteria Attendant, Server, Cook, Host/Hostess, Dishwasher.