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Community Servings, Inc.
  • 179 Amory Street, Jamaica Plain, MA 02130
  • 617-522-7777
  • Work Experience | Internship
Teaching Kitchen Food Service Job Training Program
Program activities:

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 28 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 3,000+ 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: In partnership with Tech Goes Home, all trainees participate in a three-hour weekly computer class and job club during weeks 7 through 12 of the Teaching Kitchen program. Individual training and support are provided to those who would like assistance in how to establish and maintain an email account, submit an online job application, create a job seeker profile online, etc. Through this partnership and as funding allows, those who complete the program will earn a new Chromebook and 1 year of internet access.

Financial Empowerment: In partnership with the Family Prosperity Services staff at JPNDC.

TKApplication.2021-Fillable-Form.pdf (

Program is offered in: English
Participant demographics:

Ages 18+ and proficient in English. Must be able to commit to full 12 week training program, and have a goal of food service based employment upon graduation.

Anticipated number of SNAP participants per year: 22
Total hours: 28
Program duration: 12 weeks
Rolling Admission: Yes
Number of cycles: 8
Program start dates: New (12-week) cohort starts every 6 weeks, year-round. Upcoming sessions: April 22 – July 1, June 3 – August 22, August 26 – November 14
Sample schedule:
HoursActivity TypeMonTueWedThuFriSatSun
9:00am-12:00pmOn the Job Training: Culinary Internship
12:30pm-4:00pmCulinary and Job/Life skills classes (hands-on)
Other Schedule Information: Trainees are required to arrive no later than 8:45am each day, in order to be ready to be in the kitchen by 9am. Open year round, with a new 12-week cohort starting every 6 weeks. Applications accepted on a rolling basis.
Is the program offered remotely? No
Is public transportation available? Yes

Location information:

179 Amory Street, Jamaica Plain, MA 02130The site is accessible by 2-minute walk from the Stony Brook T station on the orange line, or by a short walk from MBTA bus routes 22, 29, 39, 41, 42, and 44.
Additional information about location:

Community Servings also has parking available for bikes and vehicles.

Program requirements: CORI check, SORI check, Immunizations/Health Records
Program is CORI friendly? Yes
Additional details: We are a CORI friendly program, aside from convictions of arson, murder, or sexual assault.
Anticipated outcomes: Servsafe Food Handler certification | Servsafe Allergen Awareness certification
Other outcomes: Employment/Promotion, Industry skills gain, Quality employment with a local food service employer

Participant Supports:

Participant Support CategoryAll participantsAs needed
DTA SNAP Child Care Referral
DTA SNAP Transportation Support
Test/License Fee
Daily Hot Lunch
Are there any out of pocket expenses for the participant? No
Do participants receive any pay? Wage
Other, please explain: Wage paid at $15/hour for up to 28 hours/week of completed training for 12 weeks

Contact Information

Program Liaison: Allison Sequeira, Teaching Kitchen Senior Program Manager
Telephone: 617-522-7777
Ext: 206
ABAWD Qualifying? Yes