The Teaching Kitchen is a hands-on culinary job-training program covering numerous topics outlined below. Trainees progress through a series of 80 competencies including culinary, job, and life skills, with a weekly opportunity to demonstrate progress on competencies gained. Trainees are paid minimum wage for all hours of course participation (up to 25 hours per week, assuming full participation).

Core Culinary Concepts
The following units include demonstration of techniques, food preparation, cooking and baking methods; understanding the roles of ingredients, seasoning, tasting; identification of foods, vocabulary and use of ingredients in recipes or formulas. Alongside of culinary skills, teamwork and working cleanly and efficiently in the kitchen are emphasized throughout all core culinary units:

Cooking Terms/Techniques, Kitchen Equipment/Utensil Identification, Cooking Measures, Knife Skills, Kitchen Math, Basic Baking, Product Identification: Cheese, fruits, vegetables, dairy, herbs/spices, pasta, rice, beans, proteins

Servsafe: Using both classroom and hands-on teaching, all trainees learn about food safety concepts, culminating in certification for the Servsafe Food Handler and Servsafe Allergy Awareness, both nationally recognized credentials.

Work Based Learning: Every trainee completes a 150-hour hands-on internship in the high-volume production kitchen at Community Servings. Trainees work under the guidance of the Executive Chef and Cooks to support the daily preparation and packaging of 5,000+ scratch-made, medically tailored meals.

Job Readiness and Life Skills: Weekly classes prepare trainees for employment upon graduation. Topics include preparation of a resume and references, and mock interviews. Classes also include the life skills that support successful employment including taking charge of automatic thinking and reactions, and taking actions consistent with goals, dreams, and values.

Nutrition Classes: Led by skilled nutritionists and dietitians on staff at Community Servings, trainees learn about recommended daily servings, healthy diets, and nutrients such as proteins, fats, carbohydrates, vitamins, and minerals.

Digital Literacy: Individualized digital literacy tutoring is provided to each trainee in the basic use of computers, email, Indeed.com accounts, submission of online job applications, and completion of any online hiring related paperwork.

Financial Empowerment: In partnership with the Family Prosperity Services staff at JPNDC, every trainee attends a workshop on the topics of banking, budgeting, and credit, and is provided with one on one financial coaching throughout their enrollment with the Teaching Kitchen program.

TKApplication.2021-Fillable-Form.pdf (servings.org)