Credential(s) Offered
Industry certification, Employment
Method of Delivery
In Person
When offered
Daytime Hours
Instructional Program (CIP)
Description
The Food Bank of Delaware’s Kitchen School provides training to adults with disabilities to prepare them for entry-level positions in the food service or hospitality industry. The curriculum is structured to focus on the areas of food service operations that are consistent and predictable from day-to-day. Students cycle through each of these areas and are introduced to the transferrable job skills associated with different positions.
The Kitchen School is structured to provide a large amount of support to students and job placement sites during participants’ transition to unsubsidized employment. Program staff work with students both during their training and on-site at their employers to assist them in learning their new jobs. They are also available to assist employers in identifying how to structure job duties to support participants’ successful employment.
Students receive instruction in safe food handling utilizing ServSafe Food Handler. For those students who demonstrate the ability to understand the more advanced ServSafe Food Protection Manager, the program staff also offer them the opportunity to gain that certification.
Program staff will provide instruction in soft skills and employer expectations using the National Restaurant Association Educational Foundation’s Restaurant Ready curriculum.
Training sessions take place Monday through Friday from 9 AM to 2 PM for a total of 12 weeks (weeks consist of skills training and transition to employment planning/support). The material is taught through a combination of classroom lectures, interactive activities, hands on training, videos and quizzes.
Students spend 20% of their time in soft skills and ServSafe lessons and 80% of the time in the Training Kitchen putting the skills they learn into practice.
In week 8, students take the ServSafe Food Handler Test to obtain that certification. They also receive a certificate of completion at graduation.
In weeks 5 and 6 of the program, program staff will meet with students to discuss their employment interests. If applicable, program staff will begin to match students with positions at partner employers that correspond to their strengths. During weeks 7-12, program staff will either assist the student with the continuation of skills training or assist with moving the student to transition planning to permanent employment through on-site job coaching. Program staff will continue to be available to support alumni and employers post-graduation.
Students must meet the following:
- Be 18 years of age or older.
- Have a documented disability that is impacting their ability to gain or maintain employment.
- Have a High School diploma or GED diploma or be seeking to obtain.
- Be available to be in class from 9:00am to 2:00pm Monday through Friday.
- Be curious and ready to learn.
- Have a strong desire to gain and maintain employment in the food service industry.
- Be able to read and comprehend English.
- Be able to lift 25 pounds and stand up to 4-5 hours daily with reasonable accommodation.
- Be able to see well enough to read at 2.5 feet with reasonable accommodations.
- Be able to attend class every day on time.
- Not have convictions for certain violent or sexually exploitive crimes. Information about criminal convictions will be used to provide more effective job placement and other services.
Details
Program Length (Weeks)
12
Hours
276
Entrance Requirements
None
School
Delaware Food Works at the Food Bank of Delaware
WIOA Approved Program
Yes
Training Location(s)
102 Delaware Veterans Blvd, Milford, DE
Name of Credential
ServSafe Food Handler, Certificate of Completion
Type of financial aid offered or have access to
Students do not pay out-of-pocket for the program. Program costs are covered through scholarships and other funding.
Refund Policy
Refunds are calculated in accordance with the DE Refund Policy. Official withdraws must be dated, in writing, and presented to the Director. A $100 tuition fee will be retained. A refund of the remaining tuition will be returned to the funding source within 30 days of the Operations Director receiving the written request. 80% refunded after 0.01%. 5to 9.9%=70%. 10 to 14.9%=60%; 15 to 24.9%=55%. 25 to 49.9%=30%. After 50%, there will be 0 refunded. fbd.org/delawarefoodworks
Is the proposed curriculum currently certified by an accrediting agency or similar national standardization program?
Yes - De Dept of Education
Is this proposed curriculum considered a nontraditional program of training services for women?
No
Is this proposed curriculum considered a nontraditional program of training services for men?
No
Cost Items
Books (Estimated)
$15.00 ServSafe Food Handler
In-State Tuition
$10,251.00
Supplies/Materials/Hand Tools (not included in tuition)
$433.00 knives, guards, gloves, uniforms, food for training, misc supplies
Total In-State Program Cost
$10,699.00
