In the classroom, trainees will learn about food safety, ordering and payments, and about various positions and responsibilities in the restaurant industry as well as receiving training in the competencies of personal responsibility, communication, attitude, learning, and customer service. The program follows the National Restaurant Association’s Restaurant Ready Curriculum whereby trainees have the option of obtaining the Restaurant Ready Certificate of Completion. Trainees will also have the opportunity to obtain their ServSafe Food Handler Certification, an industry recognized certification.

Program participants are provided the opportunity to put their classroom learning into action during the hands-on portion of training. Trainees will learn and practice kitchen skills and techniques as they engage in food and meal preparation. Trainees will be given the opportunity to participate in running lunch services as they plan, prepare, and serve meals to staff, participants, and visitors.